{"id":4481,"date":"2021-04-13T18:55:41","date_gmt":"2021-04-13T18:55:41","guid":{"rendered":"https:\/\/deaixa.net\/main\/?p=4481"},"modified":"2021-04-13T18:55:41","modified_gmt":"2021-04-13T18:55:41","slug":"sofrito-by-von-diaz-ny-times","status":"publish","type":"post","link":"https:\/\/deaixa.net\/recetas\/sofrito-by-von-diaz-ny-times\/","title":{"rendered":"Sofrito &#8211; by Von Diaz &#8211; NY Times"},"content":{"rendered":"<p><a href=\"https:\/\/deaixa.net\/recetas\/wp-content\/uploads\/2021\/04\/Sofrito-Recipe-NYT-Cooking.pdf\" target=\"_blank\" rel=\"noopener\">Sofrito Recipe &#8211; NYT Cooking<\/a><\/p>\n<header>\n<div class=\"recipe-subhead\">\n<ul class=\"recipe-time-yield\">\n<li class=\"recipe-yield-container\"><span class=\"recipe-yield-time-label recipe-yield\">YIELD<\/span><span class=\"recipe-yield-value\">About 2 1\/4 cups<\/span><\/li>\n<li><span class=\"recipe-yield-time-label recipe-time\">TIME<\/span><span class=\"recipe-yield-value\">5 minutes<\/span><\/li>\n<\/ul>\n<\/div>\n<\/header>\n<div class=\"recipe-intro\">\n<div class=\"media-container \">\n<p class=\"image-credit\">Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.<br \/>\nPrint this recipe: <a href=\"https:\/\/deaixa.net\/recetas\/wp-content\/uploads\/2021\/04\/Sofrito-Recipe-NYT-Cooking.pdf\">Sofrito Recipe &#8211; NYT Cooking<\/a><\/p>\n<\/div>\n<div class=\"recipe-topnote-metadata\">\n<div class=\"topnote\">\n<p>Sofrito \u2014 a blend of garlic, onions, peppers and recao (culantro) \u2014 is the backbone of Puerto Rican flavor. Also referred to as recaito, it\u2019s typically saut\u00e9ed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It\u2019s also adaptable, and can yield a lighter, more verdant flavor if saut\u00e9ed for 2 to 3 minutes, and a richer flavor if saut\u00e9ed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you\u2019ll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it\u2019s best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.<\/p>\n<p class=\"related-article\"><span class=\"label\">Featured in:\u00a0<\/span><a href=\"https:\/\/www.nytimes.com\/2021\/03\/22\/dining\/puerto-rican-food-von-diaz.html\">Von Diaz\u2019s Essential Puerto Rican Recipes<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-4484\" src=\"http:\/\/www.deaixa.com\/recetas\/wp-content\/uploads\/2021\/04\/sofrito-ingredients-1024x683.jpeg\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/deaixa.net\/recetas\/wp-content\/uploads\/2021\/04\/sofrito-ingredients-1024x683.jpeg 1024w, https:\/\/deaixa.net\/recetas\/wp-content\/uploads\/2021\/04\/sofrito-ingredients-300x200.jpeg 300w, https:\/\/deaixa.net\/recetas\/wp-content\/uploads\/2021\/04\/sofrito-ingredients-768x512.jpeg 768w, https:\/\/deaixa.net\/recetas\/wp-content\/uploads\/2021\/04\/sofrito-ingredients-1536x1024.jpeg 1536w, https:\/\/deaixa.net\/recetas\/wp-content\/uploads\/2021\/04\/sofrito-ingredients.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<section class=\"recipe-ingredients-wrap\">\n<h3 class=\"recipe-instructions-heading\">INGREDIENTS<\/h3>\n<ul class=\"recipe-ingredients\">\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">medium red bell pepper, seeded and cut into quarters<\/span><\/li>\n<li><span class=\"quantity\">3<\/span>\u00a0<span class=\"ingredient-name\">aj\u00ed dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)<\/span><\/li>\n<li><span class=\"quantity\">6<\/span>\u00a0<span class=\"ingredient-name\">large garlic cloves<\/span><\/li>\n<li><span class=\"quantity\">1<\/span>\u00a0<span class=\"ingredient-name\">large yellow onion, coarsely chopped<\/span><\/li>\n<li><span class=\"quantity\">6<\/span>\u00a0<span class=\"ingredient-name\">fresh culantro leaves and tender stems, coarsely chopped (see Notes)<\/span><\/li>\n<li><span class=\"quantity\">6<\/span>\u00a0<span class=\"ingredient-name\">fresh cilantro stems, coarsely chopped<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"recipe-steps-wrap\">\n<h3 class=\"recipe-instructions-heading\">PREPARATION<\/h3>\n<ol class=\"recipe-steps\">\n<li>In a large food processor or blender, blend the peppers and garlic until smooth.<\/li>\n<li>Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.<\/li>\n<\/ol>\n<h4 class=\"recipe-notes-header\">Tips<\/h4>\n<ul class=\"recipe-notes\">\n<li><span class=\"recipe-note-description\">If you can\u2019t find aj\u00ed dulce or amarillo peppers, it\u2019s OK to use more red, orange or yellow bell pepper.<\/span><\/li>\n<li><span class=\"recipe-note-description\">Culantro, also called sawtooth herb or wild coriander, has long leaves with jagged edges and a stronger, earthier flavor than cilantro. You can find it in the produce section of most Latino markets, as well as many Asian markets.<\/span><\/li>\n<\/ul>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Sofrito Recipe &#8211; NYT Cooking YIELDAbout 2 1\/4 cups TIME5 minutes Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige &hellip; <\/p>\n","protected":false},"author":1,"featured_media":4482,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[23],"tags":[38,51,64],"class_list":["post-4481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-de-revistas","tag-condimentos","tag-las-salsas","tag-puerto-rico"],"_links":{"self":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/4481","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/comments?post=4481"}],"version-history":[{"count":0,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/4481\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media\/4482"}],"wp:attachment":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media?parent=4481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/categories?post=4481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/tags?post=4481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}