Cuban sofrito

Name: Cuban sofrito
Ingredients: 1 tbsp annatto seeds,; 1/2 cup olive oil; 4 clove of garlic, chopped; 1 small bay leaf; 2 medium sized onions, chopped; 2 red bell peppers, seeded and white veins removed, chopped; 5 roma tomatoes, diced; 2 tbsp tomato paste; 1/2 cup chicken stock; 1/2 cup fresh cilantro, chopped; 1 tbsp fresh oregano; 1 salt and pepper to taste

12 ingredients

17 steps

Ingredients

1 tbsp annatto seeds,
1/2 cup olive oil
4 clove of garlic, chopped
1 small bay leaf
2 medium sized onions, chopped
2 red bell peppers, seeded and white veins removed, chopped
5 roma tomatoes, diced
2 tbsp tomato paste
1/2 cup chicken stock
1/2 cup fresh cilantro, chopped
1 tbsp fresh oregano
1 salt and pepper to taste

Directions

1

In a large skillet set on medium low add annato seeds and all of olive oil.
2

Simmer seeds in oil for 10 minutes to release their flavor.
3

Remove seeds but keep oil in pan.
4

In oil saute garlic, onions, peppers, tomatoes and bay leaf, cooking until vegetables are soft.
5

Can take up to 6 minutes.
6

Stir in paste and cook for addition 5 minutes.
7

Add stock and simmer for additional 5 minutes.
8

Remove bay leaf and add fresh herbs.
9

Remove from heat and cool.
10

Then blend ingredients in a blender.
11

Pulse each mix as you want a puree and not liquid.
12

Taste now and add salt and pepper to your liking.
13

Freeze in 1/4 cup measurements for later use, store fresh in air tight container in refrigerator up to but no longer than 2 weeks.
14

Sofrito is an addition to many Latin style dishes for flavor enhancements.
15

Traditionally Cuban sofrito is made with 1/4 cup white wine and 1/4 cup chicken stock.
16

I used all stock but please add it if you like.
17

Recipe by taylor68too