Homemade Sofrito In A Jar
My Sofrito In A Jar is a convenient way to make cooking quick and easy.
Equipment
- 1 chef's knife
- 1 cutting board
- 1 Mason jar 1-quart with air-tight fitting lid
- 1 mixing bowl Large
- 1 cook's spoon
Ingredients
- 1 large onion Spanish or Vidalia, small dice
- 1 red bell pepper Seeded and small dice
- 1 yellow pepper Seeded and small dice
- 1 orange bell pepper Seeded and small dice
- 1 Poblano pepper Seeded and small dice, substitute green bell pepper.
- 6 cloves garlic Minced
- 1 tbsp Kosher salt
- 1 tsp black pepper Freshly ground
- 1 tbsp Italian flat-leaf parsley Finely chopped
- 1 tsp fresh chives Finely chopped
- 1 1/2 cups olive oil The amount may vary slightly
Instructions
- Add all the ingredients above to a large mixing bowl. Transfer them to a 1-quart Mason jar. Add the Kosher salt and fresh ground black pepper. Carefully pour in enough olive oil to cover the top of all the vegetables and herbs. Place the top on tight and shake to combine. Transfer the jar to the refrigerator until you're ready to use it.There you have it, my Homemade Sofrito In A Jar.
Notes
1) Homemade sofrito can be stored in the fridge in an airtight jar for up to a month or frozen in an airtight baggie for up to six months. If you are freezing the sofrito mix, do not add any olive oil.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.