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Suggest a better descriptionPlace the bell peppers, tomatoes, onion, garlic, coriander, and parsley in a blender and mix until a smooth paste. (This can be kept in the refrigerator in a sterilized glass jar.) Heat the lard in a skillet and add the achiote, which has been cleaned and picked over. Cook over medium heat for 10 minutes, until the oil has taken on a orangish hue. (This oil can be prepared in advance and kept in the refrigerator.) When ready to prepare a dish calling for sofrito, saute the vegetable and herb mixture in the oil, along with the ham and salt pork. Be sure that they saute and do not fry. Chopped stuffed olives and a pinch of dried oregano may be added to the sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2 cups.
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Serving Size: 1 Serving (845g) | ||
Recipe Makes: 1 | ||
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Calories: 1297 | ||
Calories from Fat: 1020 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.3g | 151 % | |
Saturated Fat 41.3g | 207 % | |
Monounsaturated Fat 52.9g | ||
Polyunsanturated Fat 13.5g | ||
Cholesterol 173.4mg | 53 % | |
Sodium 2708.1mg | 93 % | |
Potassium 1731.1mg | 46 % | |
Total Carbohydrate 34.5g | 10 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 25.3g | ||
Protein 36.8g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1297
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