| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Puerto Rican |
Spices |
1 |
Servings |
INGREDIENTS
| 2 |
|
Bell peppers, chopped |
| 2 |
|
Tomatoes, chopped |
| 1 |
|
Medium-size onion, chopped |
| 3 |
|
Cloves garlic, crushed |
| 2 |
|
Sprigs fresh coriander |
| 1 |
|
Sprig parsley |
| 1 |
tb |
Lard |
| 1 |
ts |
Cleaned achiote |
| 1/4 |
lb |
Ham, minced |
| 1/4 |
lb |
Salt pork, minced |
INSTRUCTIONS
Place the bell peppers, tomatoes, onion, garlic, coriander, and parsley in
a blender and mix until a smooth paste. (This can be kept in the
refrigerator in a sterilized glass jar.) Heat the lard in a skillet and add
the achiote, which has been cleaned and picked over. Cook over medium heat
for 10 minutes, until the oil has taken on a orangish hue. (This oil can be
prepared in advance and kept in the refrigerator.) When ready to prepare a
dish calling for sofrito, saute the vegetable and herb mixture in the oil,
along with the ham and salt pork. Be sure that they saute and do not fry.
Chopped stuffed olives and a pinch of dried oregano may be added to the
sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2
cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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