Sofrito
Puerto Rican Seasoning Base
Ingredients
4 medium Bell Peppers (I prefer 1 green and 3 red, yellow or orange peppers)
1 bunch of Cilantro
1 medium Onion
1½ heads of Garlic
4 medium Roma Tomatoes
½ cup of Cold Pressed Olive Oil
2 tablespoons of Bacon Drippings
Directions
1. Clean Cilantro, be careful to remove any sand or grit
2. Cut away any thick stems and coarsely chop
3. Cut the tomatoes in to quarters
4. Remove seeds from peppers, then chop
5. Peel the onion and chop
6. Peel the garlic and coarsely chop
7. Dump all of the chopped vegetables into a blender or food processor
8. Purée until there are no remaining large pieces of vegetables
9. Sauté sauce in oil and bacon drippings until cooked
Option:
Make the base and store in the fridge or freezer and cook in oil as you need it. This amount will store in Ball jars or air tight containers for up to 2 weeks in the fridge or 3 months in the freezer.