Title: Basic Sofrito
Categories: Pickle
Yield: 1 Cup

2	tb	Olive oil
1	md	Onion(s), diced about 1 cup
1/2		Green bell pepper, diced about 1/2 cup
1/2		Red bell pepper, diced about 1/2 cup
4		Garlic clove(s), minced
1/4	ts	Black pepper
1/4	ts	Salt
1	ts	Minced oregano
OPTIONAL
		Extra garlic
1		Bay leaf
1/4	c	(to 1/3 cup) chopped cilantro
1		Minced jalapeo pepper or
1/2		Minced Scotch bonnet pepper
1	tb	Tomato paste
1/2	c	Chopped tomatoes

Heat the oil in a skillet over medium heat and cook, stirring, about 1 minute. Add the remaining ingredients. Continue cooking slowly for about 15 minutes.

Sofrito for Meat and Chicken: Substitute 1/4 cup diced slab bacon plus 1 tbs oil for the oil in the basic recipe. Add 1 tbs tomato paste, cup chopped tomatoes, and 1/3 cup chopped pimiento-stuffed olives (opt).

Sofrito for Fish: Begin with the basic recipe but omit the red bell pepper, use 1 cup diced green bell pepper, and add cup chopped parsley, chopped cilantro, or a mixture of the two.

Sofrito to Use in Bean Dishes: Add cup diced slab bacon or 1/3 cup ground or diced baked to the basic recipe. When making black beans, simply use the basic sofrito without any meat.

Fine Cooking June-July 1995

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