Toni On New York!

Ok, so this is the only way I make it in batches but you can freeze most of it if you don’t plan to use it within 2 weeks or so:

1.     11 cloves of garlic or a whole head of it (if u love it & please don’t do any more than that, you’ll thank me J)

2.     Ajicitos (I know, what the hell, u can find them (I swear)) they look like Jamaican hot peppers except they are a bit smaller and definitely not as hot, in fact, not hot at all but for some reason u still might need gloves when u cut them open (remove the seeds & I use the package)

3.     Cilantro – use the whole bunch (you should be able to wrap your fingers around them tightly, if it’s loose, use more!  Btw, I also use the stems)

4.     Culantro – use the whole bunch but this may be harder to find.  The flavor is the same as cilantro but more powerful.  If you don’t find it, just use another bunch of cilantro

5.     4 plum tomatoes (or try to use a tomato that produces the least amount of seeds and make sure they are equivalent in size to the plum tomatoes)

6.     2-3 italian peppers (I use 3, cored please. I think they’re called cubanelle)

7.     1 red bell pepper (cored)

8.     1 really big onion or 2 small-medium (use your favorite except, don’t use the red)

Mix all the ingredients above in a food processor until there are no more chunks.  If you don’t have one, a blender will work but the processor is easier.  Sometimes, when the processor seems overflowing, I empty what’s already blended into a huge pot and continue, then when it’s finally done, mix it all together in the pot.  I like to add salt and olive oil because they make everything taste better too J

I use this in pasta sauce, sausage and peppers in sauce, yellow rice (you may use saffron as the base but I use a cheaper version which I believe tastes so much better too, Achiote (Spanish) but Italians call it Annatto; they are red seeds and you basically just heat them up in oil till it turns red then drain and discard the seeds), I also smother this on my steaks as a marinade, I place it between the meat and skin of chicken (you don’t want it to burn on the skin of the chicken in the oven cuz it will since it’s there for a long time).  Basically, just place it in anything saucy instead of the same old spices or plain ol’ garlic or as a marinade.  Just be careful & don’t place it on the skin of anything going into the oven.  If you like pork shoulder (pernil), polk holes in it and stuff the sofrito in it & slather a nice layer in between the meat & skin – yummy!!!

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