GREEN PEPPER SOFRTIO
Let's Get Saucy! This is a raw version of the many variations of green pepper sofrito. Sofrito is made many different ways around the world and can also include red peppers and/or tomatoes. It can also be cooked in olive oil, depending on the location.
This version is relying on the green peppers to act as part of the "juiciness" to this quick sauce.
Cilantro is often times the star, but I love a good blend of fresh herbs together, like cilantro, basil and mint. It's shockingly incredible how delicious this condiment is. Parsley could be a nice addition as well.
Did I mention the versatility of it? We often use it when cooking with coconut milk, boosting the flavor in avocado, quick green verde sauce, base for a quick savory yogurt just to name a few.
Also, for those of you who need to buy the small bags of fresh herbs in the stores and can never find a way to use them all up, this is a great way to do so! You can double up on the recipe and put them in ice cube trays for another day.
Green Pepper Sofrito
Lets Get Saucy
Green Bell Peppers, seeded and roughly chopped, 1 cup, 4 oz. wt.
Sweet Yellow Onion, roughly chopped, 1 cup, 4 oz. wt.
Fresh Garlic Cloves, peeled, 3 each (approx. .3 oz. wt.)
Sparkle Salt, 1/2 tsp.
Serrano Pepper, 1/4 pepper
Fresh Cilantro, 1/2 cup
Fresh Basil Leaves, 2 Tbsp.
Fresh Mint Leaves, 1 Tbsp.
Optional: Fresh Lemon or Lime Juice, 1/2 Tbsp.
Place all ingredients into a food processor and blend until minced and looking like a raw pesto.
Place in a storage container and keep refrigerated until ready to use.
Use within 48-72 hours.
Looks like a small amount for Serrano pepper, yes, however, these guys pack quite a punch. If you're not a big fan of heat, then feel free to remove the seeds or swap out for jalapeño!