Some Tasty Cuban for Saturday Beefcake and a Recipe, too

Sofrito

Red Bell Peppers, three, cut into 1/4 inch cubes
Orange Bell Pepper, one, cut into 1/4 inch cubes
Yellow Bell Peppers, two, cut into 1/4 inch cubes
Tomatoes, ten cored and coarsely chopped
Green Onions, one bunch, chopped
Cilantro one and a half bunches, fresh, chopped
Tomatillos, six, fresh,husks removed
Garlic, chopped, one cup
Vegetable Oil-olive/canola blend is optimum, four tablespoons
Bay Leaves, two
salt and pepper to taste




Directions
1. Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor.
2. Add the tomatoes, green onions, cilantro, tomatillos, and garlic.
3. Blend or pulse according to your preference to make a chunky or smooth mixture.
4. Refrigerate in a covered container up to 5 days, or freeze up to 45 days.



5. When ready to heat, add the bay leaf salt and pepper to taste. Cumin, oregano and bay leaf can also be used when heating.
6. Good for meat and rice.




William Levy has graced Column before. This will refresh not only your memory, but other parts of your being!