5 small sweet peppers of various colors seeded and chopped
5 small plum tomatoes, skins removed
2 small yellow onions cut into quarters
5 scallions chopped in half
3 heads of roasted garlic or regular garlic
One stem of celery chopped
One carrot chopped
A spring of mint (could use some other herb like cilantro)
One large leaf of kale
A dash of extra virgin olive oil
Sea salt and pepper to taste
- This is the easiest recipe, you just dump all of the ingredients into a blender and you are done. Just make sure you coarsely chop all of the ingredients before putting in the blender.
- If everything doesn’t fit in the blender try doing a portion of the ingredients and then gradually adding everything until everything is blended together.
- To preserve the sofrito simply leave the small portion you are going to use right away in a container in the refrigerator. You can store smaller ready to use portions in the freezer. Another way to preserve them in the freezer is to store the sofrito in an ice cube tray. You can take out as many sofrito cubes as you want whenever you are ready to use them.