Unfortunately, where I live I can’t find ajicitos dulces, unless I travel to Florida. Therefore, I have to be creative to still make a yummy sofrito. Smile! So I make my sofrito, freeze it in cupcake molds and use it as needed in my kitchen.
Category: Meals Seasoning
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: $6.45 or .54 cents per disk
Difficulty Level: Easy
Allergens, Other: Gluten Free __√__ Vegetarian _√___
Servings: 12 disks per mold
½ of a large bunch of Cilantro, rinsed and chopped (.60)
1 bunch of Culantro, rinsed and chopped ($1.25)
2 Celery stalk and leaves, rinsed and chopped (.30)
¼ c. Fresh Rosemary, rinsed, needles detach and stem discarded (.50)
¼ c. Fresh Sage leaves, rinsed, leaves detach and stem discarded (.50)
½ large red bell pepper, rinsed, stem and seeds discarded ($1.00)
15 garlic cloves, peeled and top removed (.60)
1 large onion, chopped (.70)
1 to 1 ½ cups of beef or chicken broth ($1.00)
Purchase the ingredients, and follow the directions I wrote next to them.
In a blender or a food processor, add at least half to fill, add some of the broth to make the machine run smooth and keep adding until you process all the ingredients. I want my sofrito to have some liquid in order to pour into the molds and freeze it perfectly.
Once frozen, remove from the baking mold and place in a sealed plastic bag or container to use as needed.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.