Sofrito

INGREDIENTS:

• 4 oz tomato sauce
• 1/8 Lb chopped salted pork
• 1/8 Lb chopped ham
• 1 small minced onion
• 1/4 minced bell pepper
• 1 crushed garlic clove
• 1 envelope "Sazon" or substitute with achiote
• 1 chicken bouillon cube
• few minced sprigs cilantro
• few minced sprigs parsley
• 1 tablespoon olive oil

Heat olive oil in a sauce pan. Then add salted pork and ham. Cook

for 4 minutes on medium high heat. Add remaining ingredients and

lower heat to medium. Cook until onions are softened. Use in recipe calling for sofrito.

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INGREDIENTS:

• 4 bundles of Cilantro
• 4 bundles of Recao
• 8 heads of Garlic
• 5 medium onions
• 2lbs. of Aji Dulce
• 1 large Green Pepper
• 1 jar of Pimiento (don't add the water)

Wash the cilantro and recao thoroughly, peel garlic, slice onion and green pepper in chunks, wash and take seeds out of aji dulce, rinse off pimiento. Slowly add ingredients to blender with some water to make it easier to puree.

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INGREDIENTS:

• 1 lb of yellow onions, peeled and cut into chunks
• 1 lb of red peppers, cleaned and cut in chunks
• 1 lb. of green peppers, cleaned and cut in chunks
• 3 bunches of cilantro
• 20 leaves of culantro
• 4 head of garlic cloves, peeled
• 15 stems of scallions or green onions
• 8 - 10 stems of celery
• 1 bunch of flat leaves parsley
• 12 - 18 sweet small peppers (ajicitos dulces)
• 16 oz. stuffed olives with liquid
• 1/2 cup cooking wine cooking wine
• 1/2 small habanero pepper (opcional)

Mix all ingredients in a blender or food procesor adding the stuffed olives liquid and cooking wine as needed. The mix should be of a soft texture, but not 'runnie' and 'chunky', but not similar to cole slaw.

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INGREDIENTS:

• 3 garlic heads
• 2 medium-size onions
• 1 bell green pepper, seedless
• 1 large size tomatoe
• 1 tspn oregano leaves
• 12 small sweet peppers, seedless (ajies dulces)
• 15 to 20 cilantro/cilantrillo stems (ramitas)
• 15 to 20 culantro/recao leaves
• 10 to 15 olives (pitted) 1 tablespoon of capers (The olives and capers can be substituted for "Alcaparrado Goya" which has the olives stuffed with red peppers and capers. Add some of the liquid to the mixture.)

Wash thoroughly the cilantro and recao. In a blender or food processor, mix all ingredients to a coarse puree. Store in an ice-cube tray and freeze. Use one or two cubes when cooking soups, stews, and/or seasoning meats.

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INGREDIENTS:

• 4 cups cilantrillo (coriander leaves or leaves, stems, buds and roots) washed and dried
• 4 cups culantro (recao, Eryngium) or 4 more cups cilantrillo
• 3 very large onions, peeled and cut in chunks
• 2 heads garlic, peeled
• 3 pounds red and green sweet peppers, seeded and cut up
• 1 cup olive or vegetable oil
• 1 tablespoon salt
• 1 cup ajies dulces (small sweet cooking peppers), tops removed or an additional cup of sweet red peppers plus 1 tsp cayenne

Combine all ingredients in a blender or food processor and puree. Makes 8-10 cups. Add 3-5 tablespoons to a large pot of chicken and rice soup, 2-3 tablespoons to each pound of cooked rice. It goes well with almost everything, and it freezes well too.

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Chicken Sofrito

• 1 to 1.5 boneless, skinless chicken breast cut in bite size pieces
• olive oil
• salt and pepper to season
• 3-4 garlic cloves, crushed
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 can black beans, rinsed and drained
• 1 jar Goya Sofrito
• 1 can diced tomatoes
• Rice or couscous to serve with.

Add about 1 T. olive oil to pan and add seasoned chicken, garlic, onions, peppers over medium high heat. Let cook through about 10 minutes until vegetables are soft but not browned and chicken is completely cooked through. Add diced tomatoes and sofrito and cook another 5 minutes. Add black beans and cook through approximately another 3 minutes over low heat. Simmer for about about 5 minutes. Serve over rice or couscous or your favorite carb. * I also added about 1 cup of water to thin out the sauce.

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I hope it had made your mouth full of water and you are having a great urge of have Sofrito.... And you would be expecting that i should serve you a sofrito dish.... well here it is for you.... have it and do write in comments how you liked it...