Condiment and Seasoning
Yields: 2 cups
Ingredients:
¼ cup pure olive oil
1 tsp of annatto seeds (also called achiote seeds, available at Latin markets), rinsed and dried
1 pinch saffron
¼ cup chicken or vegetable stock
2 large red bell peppers, diced
½ large yellow onion, diced
4 garlic cloves
1 bunch cilantro, chopped
1 tsp dried oregano
2 tsp mild ground chile powder, like guajillo (available in Latin markets)
1 tsp paprika
2 tsp ground cumin
Salt and pepper to taste
Procedure:
At Project Angel Heart, we use this sofrito primarily on top of baked fish, but we also use it in stews containing chicken and pork. Its earthy flavor and fragrant aroma come primarily from the annatto‑infused oil the mixture is simmered in. Use sofrito on or in anything that can use a bold, Caribbean‑style kick!
In a small saucepan, heat the olive oil on high until it is hot but before it begins to smoke. Reduce the heat, add the annatto seeds, and cook 5 minutes, stirring occasionally. Let cool completely and strain through a fine mesh sieve. Return the oil to the saucepan and discard the seeds. Add the saffron to the stock and set aside. In a blender or food processor, blend the peppers, onion, garlic, cilantro and oregano. Add the puree to the saucepan and heat at medium high until it boils. Reduce the heat to medium low, add the saffron/stock, chili powder, paprika and cumin, and simmer for 30 minutes, stirring occasionally. Season with salt and pepper and remove from heat. The sofrito may be used immediately, chilled or frozen in an ice cube tray to add to dishes as you wish.
Recipe Type: AuthenticYields: 2 cups
Ingredients:
¼ cup pure olive oil
1 tsp of annatto seeds (also called achiote seeds, available at Latin markets), rinsed and dried
1 pinch saffron
¼ cup chicken or vegetable stock
2 large red bell peppers, diced
½ large yellow onion, diced
4 garlic cloves
1 bunch cilantro, chopped
1 tsp dried oregano
2 tsp mild ground chile powder, like guajillo (available in Latin markets)
1 tsp paprika
2 tsp ground cumin
Salt and pepper to taste
Procedure:
At Project Angel Heart, we use this sofrito primarily on top of baked fish, but we also use it in stews containing chicken and pork. Its earthy flavor and fragrant aroma come primarily from the annatto‑infused oil the mixture is simmered in. Use sofrito on or in anything that can use a bold, Caribbean‑style kick!
In a small saucepan, heat the olive oil on high until it is hot but before it begins to smoke. Reduce the heat, add the annatto seeds, and cook 5 minutes, stirring occasionally. Let cool completely and strain through a fine mesh sieve. Return the oil to the saucepan and discard the seeds. Add the saffron to the stock and set aside. In a blender or food processor, blend the peppers, onion, garlic, cilantro and oregano. Add the puree to the saucepan and heat at medium high until it boils. Reduce the heat to medium low, add the saffron/stock, chili powder, paprika and cumin, and simmer for 30 minutes, stirring occasionally. Season with salt and pepper and remove from heat. The sofrito may be used immediately, chilled or frozen in an ice cube tray to add to dishes as you wish.
Recipe By: Executive Chef Jon Emanuel/Production Chef John Felber
Source: http://www.projectangelheart.org/images/docs/pah_2010_annual_report_for_web_sm.pdf