I don’t know if I should cry or just be thankful that I was able to harvest from my garden so many times this summer. Well, this is it, the last of what was left, before it gets real cold and they all die. Then, just clean the garden to put it to sleep until next year. Oh Well! :(
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: THEY WERE ALL FROM MY GARDEN, SO NO COST-FREE J
Difficulty Level: Easy
Allergens, Other: Gluten Free __X__ Vegetarian __X__
Servings: 12 DISKS
Rosemary, rinsed, needles detach from stems and stems discarded.
1 c. Basil, rinsed
2 c. Cuban oregano, rinsed
1 c. Flat Parsley
1 c. Sage, leaves detach from stems and stems discarded.
7 to 10 Ajicitos (Caballero Peppers) rinsed and seeded.
2 large Green peppers, rinsed and seeded.
1 Garlic head, peeled.
1 large Onion, peeled and chopped large
1 c. Water (or Chicken/Beef) broth or more as needed
To prep just follow the directions I gave under the Ingredients list.
Add all these goodies to a blender or food processor with the broth or water and process until the desire thickness is obtained.
Pour into a muffin pan and freeze overnight.
Remove the frozen sofrito discs from the muffin pan and place in Ziploc bag(s) and freeze again 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.