Recipe courtesy of Michelle Bernstein
Sofrito: a Base for Many Dishes
Getting reviews...
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: approx. 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 30 mg
- Sodium
- 45 mg
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: approx. 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 30 mg
- Sodium
- 45 mg
Ingredients
Directions
- In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender.
