Sofrito
 
  • 1 T extra-virgin olive oil
  • 1 large onion, peeled and chopped
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large red bell pepper
  • 3 cloves fresh garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • Seed and chop peppers. Heat oil in large skillet (medium heat). Add onion, peppers and garlic. Saute until onions are soft, about 4 minutes. Add salt, pepper and cumin. Heat and stir another 2 minutes to blend flavors.
  • May also add a chopped pepper with heat, chopped tomato and/or chopped cilantro. Use as a base or garnish for soups or stews, a condiment for sandwiches or a flavoring for vegetables.
  • Will keep in a container for 5 days in the refrigerator and freezes well.
Source: Dallas Morning News
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