Guest guest Posted March 3, 2001 Report Share Posted March 3, 2001 * Exported from MasterCook * Sofrito Recipe By :1,000 Vegetarian Recipes, Carol Gelles Serving Size : 0 Preparation Time :0:00 Categories : 1,000 Vegetarian Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium green bell peppers -- seeded & cut into 8ths 1 large onion -- cut into 8ths 1/2 cup slightly packed cilantro leaves 2 tablespoons cider vinegar 6 cloves garlic 3 jalapeno peppers -- halved & seeded 1/4 teaspoon dried oregano 1/4 teaspoon salt -- or to taste Place all the ingredients in a food processor container fitted with a steel blade. Cover and process until vegetables are finely chopped. Place into a blender. Cover and process until pureed. For a less smooth puree, you can just continue to use the food processor instead of transferring to a blender. VARIATION: Cooked Sofrito: In a 2-quart saucepan, heat 3 tablespoons of olive oil over medium-high heat. Add the sofrito, cook, stirring, until peppers taste cooked, about 5 minutes. Description: " This is the base for many Spanish/Caribbean and Italian dishes. " S(ISBN): " 0-02-542965-5 " Copyright: " 1996 " Yield: " 2 1/3 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 1g Fat (5.0% calories from fat); 5g Protein; 35g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 545mg Sodium. Exchanges: 0 Grain(Starch); 6 Vegetable; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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