Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
138
Calories
4g
Protein
1g
Fat
31g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cubanelle Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 stems of fresh recao leaves (culantro), chopped
- 1 small bunch of fresh cilantro , chopped
- 3 large plum tomatoes , seeded and chopped
- 1 head of garlic
- 2 large Spanish yellow onions , chopped
- 15 ají dulce , seeded
- 1 large red bell peppers , seeded
- 3 large cubanelle peppers, seeded
Directions
1
Grind the ingredients in a mortar and pestle or food processor , and store in the refrigerator. You can also pour into ice cube trays to store in the freezer—two or three frozen sofrito cubes can be used in recipes that serve 6 to 8 people that require sofrito.
Recipe sourced from
wikibooks