Seed and chop bell peppers, chop tomatoes, quarter onions, peel garlic. Put all ingredients in a food processor and pulse till Sofrito is thick but not over pulsed. I store mine in ice cube trays and use 2 cubes for rice and 4 cubes for marinade. After cubes are frozen transfer to zip-lock bag and keep in freezer. Let me know what you think about this Sofrito.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 3 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 7.8mg||0 %|
|Potassium 291.5mg||8 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8.1g|
|Protein 1.7g||2 %|
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: 45
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