Ingredients
Directions
Tips From The Rican Chef
Comments and Suggestions
Print Recipe
| 5 medium yellow onions 3 large green bell peppers 2 medium red bell peppers 4 head of garlic Big bunch of cilantro Small bunch of fresh parsley 1 teaspoon salt |
- Soak the garlic heads in water (fully covered) so they will be easier to peel then set aside. Remember that garlic is good for the nails. It makes them stronger.
- Fully wash the peppers, parsley and the cilantro. Pat dry the cilantro with a paper towel.
- Remove all the seeds and stems.
- Slice the peppers into long strips about 1/4" in width.
- Peel the onions and cut into 8 piecies. (Ay Bendito! My poor eyes.)
- Drain the water from the garlic and peel each garlic clove.
- Mix vegetables in a mixer or food processor starting with the onions, then garlic, peppers and cilantro. Note: Don't panic. You might have to fill the mixer more than once.
- Mix until it is pureed and pour the sofrito into a large bowl. Add salt.
- Mix thoroughly until the salt is evenly distributed.
- Put a small amount of sofrito in a container and store in your refridgerator for everyday use. Store the rest in the freezer for later use or even better, email it to me. HA HA HA
- If you are like me and use sofrito everyday, try putting the sofrito in ice cube trays and remove each cube as needed. This keeps it from spoiling down under. Depending on your trays, each cube is about 2 tablespoons of sofrito.
- If you are a lazy bum and do not cook for your sweetie everyday,
then store it in a covered bowl or container. This keeps it from
smelling like your freezer and keeps your freezer from smelling like
sofrito.
Again, if you do not have room for it in your freezer, email it to me at: rican@it_wont_fit.com HA HA... Gotcha again!
So you want to know the difference between Rican Sofrito and Gringo Rican Sofrito? No ajies or recao!!! Gotcha Again!!!
The ajies and recao are hard to come by in the U.S. You can grow your own recao and ajies though. Buy the seeds here:
http://www.caribbeanseeds.com/
** This is the Rican Emeril's own recipe. **
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For complaints, email me at: iamasangano@eljurutungo.com and sit and WAIT for a response. 
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