Sofrito

This mixture of onion, garlic, and bell peppers is a basic building block for many recipes, akin to the French mirepoix.

This recipe goes with Asopao de Pollo (Traditional Chicken Asopao)

Yield: 3 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 50%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1g
  • Carbohydrate: 6.4g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 54mg
  • Calcium: 17mg

Ingredients

  • 2 tablespoons Annatto Oil or olive oil
  • 3 cups finely chopped onion
  • 3 cups finely chopped red and green bell peppers (1 1/2 cups each)
  • 4 garlic cloves, minced
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon tomato paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. Heat Annatto Oil in a large nonstick skillet over medium-high heat. Add onion; sauté 1 minute. Add bell peppers and garlic. Cook 10 minutes; stir frequently. Stir in cilantro and remaining ingredients.
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