Chef's Quick Tips: Sofrito

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This week, cookbook author, spokesperson, TV host, food stylist, and blogger Leticia Moreinos Schwartz, of Greenwich, shows Tina Redwine how to cook healthy without losing flavor.

Sofrito

Makes about ½ cup Sofrito

3 tablespoons olive oil

2 cloves garlic, minced

1 medium onion, chopped

½ teaspoon curry powder

½ teaspoon paprika

¼ teaspoon ground cinnamon

½ teaspoon coriander

1 teaspoon dried oregano

Pinch salt

Freshly ground black pepper

Method:

In a small sautepan, warm the olive oil over low heat.

Add the garlic and cook until it just starts to turn golden.

Add the onion and cook until soft and translucent, about 3 minutes, stirring frequently with a wooden spoon.

Add all other spices, including salt and pepper, and cook, stirring frequently until all vegetables are soft, translucent, and bursting with flavors.

At this point, you can either mix the sofrito into a recipe, or if you can also distribute into small zip lock bags, freeze them and use as necessary.

Contact

Leticia Moreinos Schwartz
www.chefleticia.com

 

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