Blend well in blender.
Shake well in a jar and enjoy!
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.
Blend in blender while adding water to desired consistency.
Blend the above ingredients per your taste and preference.
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.
Note: depending on the heat units of the pepper used this can very spicy!
Feel free to spice it up with a little cayenne and lemon juice.
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.