Saturday, June 8, 2019

Garlic Sofrito

Ms. Mandry’s Garlic Sofrito
Yields 40 Ounces
2 tablespoons dried oregano
2 teaspoons black peppercorns
1½ pounds garlic cloves, peeled
1 – 2 tablespoons extra virgin olive oil
1 cup apple cider vinegar
1 cup water
2 teaspoons sea salt

In a food processor or blender, ground the oregano and peppercorns to a powder. Add all remaining ingredients and process by pulsing until ingredients are finely ground.
Store in a ball canning jar in the refrigerator up to 6 weeks.

Note: You can also freeze by placing a tablespoon full of sofrito in ice trays. Once frozen transfer to freezer bags. Product is good for 1 year. 
To use heat 1 tablespoon vegetable oil in a skillet, add the sofrito cube and sauté over low heat until all liquid is absorbed.

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