Health Benefits: Cilantro has anti-inflammatory properties and recent studies have shown that it may help lower cholesterol.
Recipe and information prepared by Chef Miriam Zamparelli, Chef Ross Posmentier, Georgia Giannopoulos, RD and Jackie Topol, RD.
Recipe Yield: 3 pounds
- 1 lb Spanish onions, peeled and chopped
- 1 lb Cubanelle or Italian peppers, seeded and chopped
- 1/2 bunch Italian parsley, chopped
- 1 bunch cilantro, chopped
- 8 culantro leaves, chopped
- 1 bunch fresh oregano leaves, chopped (or 2 tbsp dried oregano)
- 2 heads garlic, cloves peeled and chopped
- 1/2 lb Aji dulce pepper (or red bell pepper), seeded and chopped
- 2 tablespoons salt
- Chop ingredients in food processor until finely chopped and well incorporated. Sofrito may be used to make soups, stews, bean dishes, arroz con pollo, and paella.
- Tip: Store sofrito in a glass jar with a tight lid and refrigerate for up to 2 weeks. You can store in zip lock bags or ice cube trays and freeze for up to 2 months. Do not reuse the ice cube trays to make ice cubes since the smell of the sofrito is very strong and it will impart flavor and smell to the ice.
|Amount Per Serving (2 tablespoons)|
|Total Fat 0 g|
|Saturated Fat 0 g|
|Cholesterol 0 mg|
|Sodium 290 mg|
|Total Carbs 2 g|
|Dietary Fiber 1 g|
|Protein 0 g|