This mixture, called sofrito, is used in many Latin American recipes as a seasoning base; it can even replace salsa as a dip for chips.
- Total Time:
- Yield: Makes 5 cups
Source: Everyday Food, April 2005
- 3 tablespoons olive oil
- 2 large onions, coarsely chopped (4 cups)
- 2 green bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)
- 2 red bell peppers, ribs and seeds removed, coarsely chopped (2 1/4 cups)
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 large tomato, cored and coarsely chopped (2 cups)
- 3 cups mixed cilantro leaves and tender stems
- Coarse salt and ground pepper
In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.
Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.
Transfer to a food processor. Add cilantro, and puree until slightly chunky. Season with salt and pepper.
If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.