RECETAS Y COCINA

Ingredients

• 1 small onion
• 4 cloves garlic
• 3 blades culantro (also known as recao or saw tooth)
• 3 stems cilantro, leaves only
• 2 tablespoon annatto seeds (achiote)
• 1 ounce salt pork, chopped
• 2 ounces smoked ham, chopped
• 1 teaspoon dried oregano
• 1 tablespoon tomato sauce
• Salt and freshly ground pepper, to taste

Preparation

Wash and seed the peppers. Chop peppers, onion, garlic, culantro and cilantro. Set aside in a bowl.

In a large frying pan, heat the oil and annatto seeds over low heat for about a minute or until the oil turns a rich amber color, to make achiote oil. Strain the seeds from the oil, taking care as seeds and oil stain.

Return the achiote oil to the pan. Add the salt pork and ham and fry for 5 minutes over medium heat.

Add the reserved vegetables and herbs and stir in the oregano and tomato sauce. Saute for 5 minutes or until the garlic, onions and peppers are tender. Season with salt and pepper to taste.

Use immediately or store in a covered container for several days in refrigerator, or place in ice-cube trays in the freezer.

One tablespoon of sofrito is generally used per serving of a bean, stew or rice dish.

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