Servings: 4 // Total time: 30 minutes
1 large yellow onion, quartered
1 roasted red pepper
1 red bell pepper, quartered
1 medium head of garlic or 2 Tablespoons minced garlic
¼-cup Spanish olives, pitted
1 bunch of parsley
1 Tablespoon capers
1 Tablespoon black pepper
1 Tablespoon oregano
2 Teaspoons salt
Up to ½-cup olive oil
Use either a food processor or blender. Set aside olive oil and half of the garlic. Add rest of ingredients and chop until the size of instant oatmeal. Taste on a cracker or piece of bread. Add more garlic if desired. A whole head can give it quite a bite.
Slowly add oil through food processor tube or blender small opening while blade is turning to emulsify the oil into the vegetable mix. Add enough to resemble pesto consistency.
Store in glass jar in refrigerator. Use ice-cube trays to freeze and store the frozen cubes in a freezer bag. Use about 3 cubes for rice or soup that will serve a family.
Sofrito is also excellent as an appetizer on crackers or bruschetta, or in place of pesto in salads, soups, and casseroles.
Credits // Author: Rasheila Dolleman - Photo: Richelle Smith