Thursday, October 9, 2008

Sofrito Recipe Fall Favorite

Fall is Sofrito season! This tasty and (this time of the year) cheap sauce can be used in dozens of recipes for yummy cheap food.

5 pounds Red Bell Peppers(Pulled out of the discount bin--$2.49
1 pound tomatoes (fresh or canned--99c)
2 large onions(also in season--1 pound .49c
1/2 bunch of celery(not in season but usually cheap--$1.00)
5 cloves of garlic, crushed(5c)

* Chop everything down to 1/4 inch cubes.
* Saute the celery and onions in 3 Tablespoons of Olive oil (15c) for a few minutes until the onions are starting to turn brown.
* Turn down the heat and add the chopped peppers and garlic and cover the pan so that the peppers will sweat out quickly
* Continue to cook on low heat, stirring occasionally, for 2 hours (or place in the oven on 300 degrees for 2 hours.) Most of the liquid should be cooked down to syrup.
* Stir 2 tablespoons of corn starch or flour(10c) into 1/2 cup of water or vegetable broth(10c) until all the lumps are gone. Dump into the sofrito and stir well.
* Ladle the sauce into 2 quart jars, cover and allow to cool to room temp, then refrigerate for up to 1 week. (2 quarts of Safrito for $5.37--which is about 1/3 the price of buying it premade.)
* There should be sauce left in the pot. SPANISH BEANS: Add 2-3 cups of cooked beans and 1/2 cup of water. Cook until heated through. Salt & Pepper to taste and serve with crusty bread.

1 comment:

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