Sofrito Sauce

Photo: flickr user TheGirlsNY

Ingredients

1 cup Achiote oil **

2 Green bell peppers, seeded, deribbed, and chopped

cup Mild green chilies, chopped

2 Onions, chopped

6 Garlic cloves, chopped

1 tablespoon Chopped fresh oregano, or 1 tsp dried oregano

1 cup Chopped fresh cilantro, or 2 tbsp dried cilantro

2 Tomatoes, chopped

pound Cured ham, chopped

Preparation

My husband lived in Cuba as a child. I can give you a good Cuban version of sofrito. It's from "A Taste of Cuba," and we've enjoyed it many times.

Puree all the ingredients in a food processor. Place in a small saucepan and cook over medium heat for 15 minutes, stirring occasionally. Use in another recipe, or pour into glass jars, cover, and refrigerate until ready to use.

** To make achiote oil, heat 2 cups olive oil over low heat in a small saucepan. Add 1/2 cup achiote seeds and cook about 5 minutes, stirring occasionally, until a rich orange color is obtained. Remove the oil from the heat and let cool. Strain the oil through a sieve into a small jar and discard the seeds. Use the oil in another recipe, or store it in the refrigerator for later use.