Excellent progress! Sounds great and will be very productive! :)
Diana’s Pantry and/or Garden Sofrito
“Sofrito is the secret ingredient in many Latin Caribbean dishes, like alcapurrias, and it’s easy to make. It’s a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It’s known as recaito in Puerto Rico, where they don’t typically use tomatoes, and so it takes on a more pronounced green color instead.”
1 head garlic, peeled (I had a HUGE head; used 6 cloves)
1 sweet white onion, peeled and chopped
1 red bell pepper, chopped
1 green pepper, chopped
1 10 oz. can Ro-Tel Original Diced Tomatoes & Chilies, drained
(In season use 2 large tomatoes, seeded and chopped, add a Jalapeno or two if you like)
1 bunch cilantro (leaves only)
1 bunch parsley (leaves only)
Put garlic, onion and peppers in food processor and blend until fine. Add drained can of tomatoes & chilies and the cilantro and parsley. Pulse again. Will be the consistency of a Pesto, but a little more watery.
Serve with tortilla chips, use on scrambled eggs, stir into rice, add to beans or bean dip, use it to top with grilled meats or use it as I am this evening, as an added topping to a Taco Salad. It’s really good on anything - I just got the chips out, so I’m hoping there will be some left for supper, LOL!
Makes 3-4 cups. Store any leftovers in the fridge in a GLASS container; plastic containers will absorb the garlic and onion odors.
I just got a 24 hour suspension from the Face Book moderators for calling a liberal an idiot.