12 Aug Chef Vidal’s Sofrito
Chef Vidal, a recent addition to our culinary team, keeps the spirit of his Puerto Rican heritage alive with his take on Sofrito, a traditional base sauce of his homeland. Vidal has overcome many trials and tribulations, but has found strength in his passion for the culinary arts. He continues to refine his skills by participating in advanced culinary classes and practicing his art every day as a cook and instructor in The Doe Fund’s kitchens. We hope you enjoy this delicious recipe, which can be used to flavor a wide variety of dishes.
- 3 ounces garlic, peeled
- 2 ounces cilantro
- 2 ounces lemon juice, freshly squeezed
- 1 ounces extra virgin olive oil
- 2 green peppers, chopped
- 2 red bell peppers, chopped
- 1 tomatoes, chopped
- 1 yellow onion, chopped
Wash, peel, and coarsely chop all ingredients. Place chopped ingredients in a blender and purée. Once blended to your liking, store the mixture using one of the methods below.
Method 1: Fill an ice cube tray with the mixture, and place in the freezer. When ready to use, remove and defrost however many cubes are necessary for the dish in reference.
Method 2: Pour the mixture into a glass or plastic container and store in a refrigerator or freezer until ready to use.