Just about every good Puerto Rican dish starts with this green goodness called Sofrito. It's so easy to make but it sure does look messy to begin with. I'm not Puerto Rican but I have a good Abuela who taught me well. She understands English but she doesn't speak it and so I just watch and imitate. The kids were in the kitchen helping. Veronica with the actual preparation and Xavier with the blender. I made enough to freeze. The recipe calls for an herb that we just don't have here in Alabama. Culantro, I found it once in Publix last summer, but not since. I guess I'll need to grow some this Spring. Fortunately, it's still good without it. Simply cut up a couple of green peppers, a few cloves of garlic, a couple of onions, and a whole bunch of cilantro. Add some olive oil to wet the blade and puree the whole lot in the blender till it liquefies. Xavi loved the liquefy part. Turning on loud machines are always fun. Veronica is going to make a great chef one day soon.
Chop, chop, chop
my wonderful assistant
green bags of goodness
3 comments:
Try the grocery store SavALot for your cilantro, that's where I buy mine...the green of the Sofrito really popped in the picture. I will have to look up recipes where it is used..I am very curious!
Do you measure anything of just eyeball it?
What measure? Pretty much eyeball it. I just wish I had culantro.
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