Sofrito is a sauce seen often in Puerto Rican and Spanish recipes. I have seen many recipes for it, but have never made it myself. PilotGal at ACtive Low Carber forums introduced me to this with one of her recipe shares. I finally decided to try it since she ranted about how good it was. I varied the amounts of the ingredients a wee bit from her original recipe though. My husband likes bell pepper only marginally. I was very impressed with the blend of flavors, but I got too much garlic in my first batch. Most recipes call for green bell pepper, as did hers, but in my second batch, I tried red and really like the sweet edge and color it brings to the mixture. I use less green onion and cilantro than most, but it is ample for those flavors to strongly come through. A little parsley added to the mixture and the resulting sauce was delicious! I can see this versatile little sauce will have many uses in my kitchen. Last night I used it as a dressing on an avocado/cherry tomato salad that was delicious! Tonight, it went onto pan-seared chicken breasts. It makes a lovely condiment for fish, chicken or beef tacos. It compliments grilled seafood, chicken and pork and some casseroles, too. I have even dotted a bit on scrambled eggs and absolutely LOVE a bit on my eggs! This sauce is Atkins Induction-friendly. Some recipes for sofrito include tomato, and you might like to add a seeded chopped tomato to the mix for some uses.
Here’s a link to the recipes I have tried this tasty sauce in so far and they have all been DELICIOUS!!: https://buttoni.wordpress.com/?s=Sofrito&submit=Search . No doubt you will think of other creative uses for Sofrito. 🙂
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½ bunch of fresh cilantro
4 large green onions, roots removed
4 garlic cloves
2 oz. red bell pepper (or green)
¼ c. parsley
¼ c. extra virgin olive oil (more if you want a thinner sauce)
VARIATION: Add 1 seeded, Roma tomato.
DIRECTIONS: Pulse all ingredients in a food processor or blender until chopped and blended. Don’t pulse too long. You want it coarsely chopped about like pickle relish. Store your sofrito in a lidded jar in the refrigerator if not using immediately. It can also be frozen in plastic bags.
NUTRITIONAL INFO: Makes about 1½ c. (20 tablespoons), each tablespoon contains:
2.74 g fat
.88 g carbs, .24 g fiber, .64 g NET CARBS
.24 g protein
10 mg sodium