Yep, there are some basic traditional herbs and veggies that are used to make the good old traditional P.R. Sofrito, and as a real Ponceña, I done it that way many times. However, since I have these herbs in my garden now, I decided to step it up a notch and use them. In my area, I cant find ajicitos, so I must improvise. The end result was amazing and the flavors totally enhanced! Boom.
Approx. Prep and Cook Time: 15 MINUTES
Approximate Cost: Under $4.00 dollars
Difficulty Level: Easy
Allergens, Other: Gluten Free __X__ Vegetarian __X__
Servings: 20 cupcake mold size frozen Sofrito
1 large garlic head, peeled (.60)
1 bunch Cilantro, rinsed, chopped (.85)
1 bunch Culantro, rinsed, chopped ($1.90)
Onion, peeled and cut (.60)
Greek oregano leaves to taste, rinsed
Cuban oregano leaves to taste, rinsed
Rosemary needless to taste, rinsed
Sage leaves to taste, rinsed
Basil leaves to taste rinsed
1 c. water at room temperature
Prep. all the aforementioned ingredients as indicated above.
Place them in a blender or food processor.
Add the water to help the blender chop the ingredients.
Pour into a cupcake baking pan, use an ice cream scoop. Place in the freezer until solid.
Remove from freezer, give them about 5 to 10 minutes out to detach from the molds.
Place them in Ziploc bags and freeze until time to use.
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.