
Curry Dressing or Sauce
Blend well in blender.
Mix well and let sit overnight if possible.
Variation: try adding a tsp or more of turmeric, dry mustard powder and a little stevia if you prefer a sweet dressing.
Blend the oil and vinegar together first with the maple syrup, then add the other ingredients.
Optional: ¼ – ½ tsp of dried mustard powder (careful – it can be very hot).
Optional: a little raw apple cider vinegar or lemon juice if you prefer.
Blend well and add water to desired consistency.
Simmer for 20 minutes, then add another 2 diced tomatoes.
Simmer an additional 20 minutes.
Use as a sauce on vegetable stir-fry or add a few vegetables, additional coconut milk and water for a spicy soup.
Garnish with fresh cilantro.
Sofrito is the secret ingredient in many Latin Caribbean dishes and it’s so easy to make. It’s a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired results. This recipe makes about 1 quart of Sofrito.
Peel garlic and chop ingredients into sizes that are small enough to fit into a food processor or blender. Place the chopped ingredients into the food processor or blender and blend all ingredients together well.
Tip: If you find it necessary to add liquid, you may add water or olive oil a tablespoon at a time.
For immediate use, store in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions. For future use, freeze Sofrito in ¼ to ½ cup portions for use at any time.