Thursday, September 10, 2009


1 lrg green pepper
1 onion
1 small bunch of cilantro or ½ a lrg bunch
2 cloves of garlic
¼ c olive oil
Place all ingredients except olive oil into a food processor and turn on. While it’s running, slowly drizzle in the olive oil. It’s ready when a paste is formed. This can be kept in the fridge for up to 10 days OR you can put what left into an ice cube tray and freeze it. Once it’s frozen pop them out, put into a freezer bag and save for when you need it.
Everyone has their own sofrito recipe so feel free to use your own.

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