Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, frozen green sofrito cubes. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Great recipe for Frozen green sofrito cubes. Flavor-packed cooking base essential to the taste of many traditional Latin dishes. Place the garlic, green bell peppers, red bell peppers, green chile peppers, tomatoes and onions and rest of ingredients into a food processor, and process to a coarse puree. Spoon the sofrito into ice cube trays and freeze.
Frozen green sofrito cubes is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Frozen green sofrito cubes is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have frozen green sofrito cubes using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Frozen green sofrito cubes:
- Prepare 2 bunches cilantro
- Prepare 1 bunch Recao
- Make ready About 12 small Aji dulce green peppers
- Get 1 onion maybe 2
- Get 6 cloves garlic
- Get 4 green peppers
- Prepare 2 teaspoons olive oil00000000+00000+0000000000000000000000000000
It is the most popular recipe on the blog…BY FAR. One bite and you'll know why! Place in the freezer for future use. PREPARATION TIP: Once the sofrito is frozen in the ice cube trays, I place two cubes of frozen sofrito in a snack bag.
Instructions to make Frozen green sofrito cubes:
- Simply add all ingredients in blender and mix
- Pour into ice cube trays
- Freeze about 2 hours
- Pop them out and throw 5 to 6 in small size ziploc bags and freeze
Place in the freezer for future use. PREPARATION TIP: Once the sofrito is frozen in the ice cube trays, I place two cubes of frozen sofrito in a snack bag. Sofrito Recipe - a versatile aromatic green puree made of bell peppers, tomatoes, cilantro, garlic and onions. It makes a powerful base for dishes like stews, beans and rice with different variations among the Caribbean, Latin America and other Spanish-speaking countries. Plus, once you make a giant batch of sofrito, you can freeze the portion that you're not using in a ziptop bag or quart container, which has all the convenience of buying the base premade but cuts down on cost.
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