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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another recipe from Ingrid Hoffman's Latin kitchen. She keeps this in her fridge to always be ready to add a little something extra to recipes such as: chicken, beef, pork, potatoes, beans and lentils. You can also use it as a base for soups. It will keep for up to a week in an airtight container in your refrigerator - or you can freeze it in an ice cube tray and use the cubes like bouillon! *For a spicy sofrito, add a chopped jalapeno! Ingredients:
2 tablespoons unsalted butter (or olive oil) |
12 scallions, white and light green parts only, finely chopped |
1 small yellow onion, finely chopped |
1 small tomato, cored and finely chopped |
1/4 cup cilantro leaf, chopped |
salt and freshly groung black pepper, to taste |
Directions:
1. Melt the butter or heat the oil in a saucepan on medium heat. Add the remaining ingredients and cook, stirring often, until the onion is soft and golden and the tomato is broken down and pasty. This should take about 10 minutes. Transfer to a bowl and set aside to cool.
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