| 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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