Sofrito: A Base For Many Dishes

Recipe Ingredients

1		Strip bacon - whole
		= (smoked if available)
1 tablespoon	15ml	Olive oil
1 cup	146g / 5.1oz	Chopped red bell pepper
1 cup	146g / 5.1oz	Chopped yellow bell pepper
1 cup	62g / 2.2oz	Chopped red onion
4		Garlic cloves
1/4 teaspoon	1.3ml	Minced habanero or Scotch bonnet
1/4 teaspoon	1.3ml	Minced jalapeño
1		Saffron
6 oz	170g	Dry Spanish sherry - (to 8)
1/2 cup	118ml	Cream - if desired

Recipe Instructions

In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft.

Add the habanero, jalapeño, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender.

This recipe yields about 2 cups.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B36) - from the TV FOOD NETWORK

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