The flavor bases called sofritos exist throughout the Hispanic world, and many are made with peppers, tomatoes, onions and garlic. Blanca Arzu, a Garifuna woman from Honduras, makes a lighter, more herbal version based on cilantro, onions, garlic and sweet peppers.
- Serves: 6 persons
- ½cup packed cilantro
- 1small onion, roughly diced
- 5garlic cloves
- 3ajicito (aji dulce) peppers or 1 cubanelle pepper, stemmed and roughly chopped
Step 1Blend all ingredients until smooth in a blender; add water as necessary to keep the blades moving. Sofrito may be frozen in ice-cube trays to use as a quick flavor boost. Makes about 1 1/4 cups