| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cuban | 1 | Servings | |
INGREDIENTS
| 1 | c | Achiote oil ** |
| 2 | Green bell peppers; seeded, deribbed, and chopped | |
| 1/4 | c | Mild green chilies; chopped |
| 2 | Onions; chopped | |
| 6 | Garlic cloves; chopped | |
| 1 | tb | Chopped fresh oregano; or 1 tsp dried oregano |
| 1 | c | Chopped fresh cilantro; or 2 tbsp dried cilantro |
| 2 | Tomatoes; chopped | |
| 1/2 | lb | Cured ham; chopped |
INSTRUCTIONS
My husband lived in Cuba as a child. I can give you a good Cuban version of sofrito. It's from "A Taste of Cuba," and we've enjoyed it many times. Puree all the ingredients in a food processor. Place in a small saucepan and cook over medium heat for 15 minutes, stirring occasionally. Use in another recipe, or pour into glass jars, cover, and refrigerate until ready to use. ** To make achiote oil, heat 2 cups olive oil over low heat in a small saucepan. Add 1/2 cup achiote seeds and cook about 5 minutes, stirring occasionally, until a rich orange color is obtained. Remove the oil from the heat and let cool. Strain the oil through a sieve into a small jar and discard the seeds. Use the oil in another recipe, or store it in the refrigerator for later use. Posted to TNT Recipes Digest by "Linda Lang" <llang@icx.net> on May 5, 1998
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