Comments on: Sofrito http://www.char-lyn.com/2008/09/22/sofrito/ Life with three kids, five acres, a dog and only two, semi-sane adults. (...the nervous twitch is barely perceptible!) Sun, 22 Jan 2012 03:40:57 -0800 http://wordpress.org/?v=2.8.4 hourly 1 By: Nancy http://www.char-lyn.com/2008/09/22/sofrito/comment-page-1/#comment-971 Nancy Wed, 24 Sep 2008 16:51:31 +0000 http://www.char-lyn.com/?p=508#comment-971 Yes, you can improvise to make your own sofrito, be creative. Its very simple to do. Yes, you can improvise to make your own sofrito, be creative. Its very simple to do.

]]> By: JustMe http://www.char-lyn.com/2008/09/22/sofrito/comment-page-1/#comment-956 JustMe Tue, 23 Sep 2008 17:48:14 +0000 http://www.char-lyn.com/?p=508#comment-956 I was tired and probably a bit loopy when I wrote that post- not the best condition for being accurate. Thanks for providing this information for anyone who is curious! :-) I have read that those two ingredients make the sofrito have a distinctive Puerto Rican taste. Unfortunately, they are not things that I can find here. Sad to say that there are not any specialty stores locally. That's what I get for living in the middle of no where. But I bet you could find them- and if you ever do try them let me know what you think of the flavors. I'll continue to keep my eyes open for them here and they may turn up one day. I really like the basic idea behind it though- using fresh produce when it's available and then having it easily available in the winter. It helps with my chronic lack of planning too- I don't have to plan ahead and buy the ingredients, I can just reach in my freezer and have great tasting food. Always a plus! I was tired and probably a bit loopy when I wrote that post- not the best condition for being accurate. Thanks for providing this information for anyone who is curious! :-) I have read that those two ingredients make the sofrito have a distinctive Puerto Rican taste. Unfortunately, they are not things that I can find here. Sad to say that there are not any specialty stores locally. That’s what I get for living in the middle of no where. But I bet you could find them- and if you ever do try them let me know what you think of the flavors. I’ll continue to keep my eyes open for them here and they may turn up one day.

I really like the basic idea behind it though- using fresh produce when it’s available and then having it easily available in the winter. It helps with my chronic lack of planning too- I don’t have to plan ahead and buy the ingredients, I can just reach in my freezer and have great tasting food. Always a plus!

]]> By: Liesel http://www.char-lyn.com/2008/09/22/sofrito/comment-page-1/#comment-945 Liesel Mon, 22 Sep 2008 20:15:30 +0000 http://www.char-lyn.com/?p=508#comment-945 Here is what I found out about the "mystery" ingredients of Sofrito: "Two ingredients in this recipe that you may have to do some extra (and worthwhile) hunting for is the recao and the ajices dulces peppers. Recao is also called culantro, or long coriander, but it's not the same as cilantro. It's got a similar flavor, but it's stronger and more pungent. It really adds punch to the mixture. You might be able to find it in Asian or Latin-American markets. Ajices Dulces are bright red peppers that look kind of like habañeros, but are spicy-sweet. They definitely lend a distinctive taste. If you cannot find either of those things, you don't have to give up on sofrito entirely. You can just sub more cilantro for the recao, and 1 red bell pepper+1 tsp cayenne for the ajices dulces. It will still taste lovely." I found this at http://thedancingfoodie.blogspot.com/2006/12/latino-food-love-part-i-sofrito.html Happy hunting or substitute away! Here is what I found out about the “mystery” ingredients of Sofrito:

“Two ingredients in this recipe that you may have to do some extra (and worthwhile) hunting for is the recao and the ajices dulces peppers. Recao is also called culantro, or long coriander, but it’s not the same as cilantro. It’s got a similar flavor, but it’s stronger and more pungent. It really adds punch to the mixture. You might be able to find it in Asian or Latin-American markets. Ajices Dulces are bright red peppers that look kind of like habañeros, but are spicy-sweet. They definitely lend a distinctive taste. If you cannot find either of those things, you don’t have to give up on sofrito entirely. You can just sub more cilantro for the recao, and 1 red bell pepper+1 tsp cayenne for the ajices dulces. It will still taste lovely.”

I found this at http://thedancingfoodie.blogspot.com/2006/12/latino-food-love-part-i-sofrito.html

Happy hunting or substitute away!

]]>