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Recipes
Sofrito Yield: 2 cups
Ingredients:
2 medium onions, cut into large chunks
4 cubanelle peppers or serrano, stemmed and seeded, cut into large chunks
18 cloves garlic
2 bunches cilantro, washed and roughly chopped
4 ripe plum tomatoes, cut into chunks
1 large red bell pepper, cored, seeded and roughly chopped.
Directions:
1. Place onions and peppers a food processor and pulse until coarsely chopped.
2. With the motor running, add all remaining ingredients one at a time through
the feed tube and process until smooth.
3. Season with salt and pepper to taste.
4. Transfer nished sofrito to container and store in refrigerator for up to
3 days or freeze for up to 3 months.
Tips:
Cook dried gandules using #10 (beans) on the Menu option.
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