Creole Sofrito
Sofritos are dishes composed of vegetables and aromatics than are slow-cooked in oil, or sofreir. Sofritos can be served like a side sauce or make the base for a Creole dish with vegetables, seafood, or meat.
Ingredients
- 8 very ripe Roma tomatoes
- ½ cup olive oil or lard or duck fat
- 3 onions, chopped
- 4 cloves garlic, chopped
- 1 Tbsp ginger, chopped
- 1 habanero or other chile, chopped
- 1 tsp salt
- Pepper to taste
- 1 lime
- 6 scallions, chopped
- Parsley or cilantro
Method
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1
Blanch tomatoes in boiling water for 1 minute. Cool in cold water and peel. Cut in half and squeeze out seeds. Chop tomato flesh into small pieces.
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2
Pour olive oil and onion into a pot. Put heat on low and sofreír for 20 minutes without coloring onions. Incorporate garlic, ginger, and chile; continue cooking for 12 minutes.
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3
Add the tomatoes. Salt and pepper to taste and cook until they begin to render water. Increase heat to medium and cook gently, stirring on occasion.
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4
When the oil comes back out of the tomatoes, and they begin to dry up and change color (between 30 minutes and 1 hour), reduce heat to medium-low, add shallots, and cool 10 minutes more.
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5
Incorporate lime juice, add a splash of olive oil and garnish with chopped parsley.
A variation of the Cooked Salad from The Spice Trekkers Cook at Home
