recipe

sofrito

latin style sauce comprised of chopped onions, garlic, green bell peppers, and fresh herbs. similiar consistency to a pesto or recado. can be used to flavor black beans, braised pork, grilled chicken, seafood or vegetables such as green beans, potatoes, cauliflower, asparagus, tomatoes and squash.

yields: 2cups

3 bunches cilantro
1 bunch scallion
1 tsp oregenao
10 cloves garlic
2 shallots
1 med/large poblano green chile
1/4 cup fresh lime juice
1/4 cup water
1 tsp kosher salt
1 tsp ground cumin
1 tsp ground black pepper

wash/clean all fresh herbs and trim tops to scallions. remove stem and seeds from green chile. place all ingredients into blender or food processor and puree until smooth. sofrito can be frozen or refrigerated up to 7 days

blanch fresh clipped green beans in heavily salted boiling water for 5 minutes. shock in iced water immediately to stop cooking. drain and cool. heat 1 tbl vegetable oil in pan. add 2 cups green beans, silvered shallots and roasted corn kernals. saute on high heat until beans blister. add 1-2 tbls sofrito, toss, and serve. substitute butternut squash or roasted potatoes for beans.

executive chef / erlc williams