— Linda L.

Sofrito recipes typically, um, you're going to use, um, you know, it's usually blended on up, so we'll put it in the food processor and um, would usually use a couple like medium onions. Uh, you could do yellow or white. Um, do the Cuban or the Cuban L peppers. It's like a kind of a long green pepper. You want those seeded. Um, and then into chunks as well. Maybe do a red pepper. Usually a red pepper. I like to do roasted red pepper in those too. Um, probably three to four, you know, ripe tomatoes. Um, uh, a good amount of garlic, like more than you would think in it as well too. Um, good amount of cilantro. Um, yeah, I would probably start with those in a little bit of salt and then put those all into a blender or a food processor to be able to blend that up. And it makes a great sauce for all kinds of things. So I don't, that's just kind of like what I'm thinking off the top of my head from memory. Um, I can't think of them that we have specifically on Rouxbe, so that's probably what I would go for. Um, the roasted red pepper really makes a difference. On the same with theban peppers, I like to roast those as well too, to be able to get a little more depth of flavor and kind of smokiness to it as well. Um, it doesn't need to be cooked, but you can cook it if you want to. A lot of times you'll cook it before doing it as a sauce, depending on what you're putting it on as well.