Are you haggard in the kitchen? Overwhelmed at the thought of cutting up a bunch of fresh vegetables on a week night, but aware that – if you don’t – dinner is going to be b.l.a.n.d.? Dominican Sofrito (also known as Sazon) is your answer. Make a batch once or twice a week and you’ll have a great, healthy seasoning base that will amp up any dish.
| Servings |
| 5 cups |
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Are you haggard in the kitchen? Overwhelmed at the thought of cutting up a bunch of fresh vegetables on a week night, but aware that – if you don’t – dinner is going to be b.l.a.n.d.? Dominican Sofrito (also known as Sazon) is your answer. Make a batch once or twice a week and you’ll have a great, healthy seasoning base that will amp up any dish.
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Ingredients
- 1 green bell pepper , cut in large chunks
- 1 red pepper , cut in large chunks
- 1 red onion , cut in large chunks
- 3 green onions , sliced
- 2 tomatillo , quartered
- 2 roma tomatoes , quartered
- 1/2 bunch fresh cilantro , roughly chopped
- 1/2 bunch parsley , roughly chopped
- 6 gloves garlic , quartered
- salt
- pepper
Servings: cups
Units:
Instructions
- Roughly cut up all ingredients and toss the wettest ones in a large food processor, giving them a couple quick pulses. The moistness will help process the rest of the ingredients.
- Next add the herbs—parsley and cilantro.
- Then, add as many of the other ingredients as you can fit.
- Give the processor several whirs and stirs. Keep adding whatever didn’t fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste.
- Season with salt and pepper if you like. Refrigerate and use as needed.