Ingredients:
- 1 large onion, chopped
- 4-5 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium tomato, chopped
- 1/4 cup chopped fresh cilantro (coriander) leaves
- 1/4 cup chopped fresh parsley leaves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the chopped onion, garlic, green bell pepper, and red bell pepper to the pan. Sauté for about 5-7 minutes or until the vegetables start to soften.
- Stir in the chopped tomato, ground cumin, paprika, and dried oregano. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove the skillet from the heat and let the sofrito cool slightly.
- Transfer the sofrito mixture to a blender or food processor. Add the chopped cilantro and parsley.
- Blend the ingredients until you achieve a smooth and uniform consistency.
- Taste the sofrito and add salt and pepper to your liking. Adjust the seasoning as needed.
- Once the sofrito is ready, you can use it as a base for various dishes like rice and beans, stews, soups, or marinades. It adds a delicious burst of flavor to vegan dishes.
Note: Sofrito can be stored in an airtight container in the refrigerator for up to a week, or you can freeze it in small portions to use in future recipes.
Enjoy your vegan Sofrito and the wonderful flavors it brings to your plant-based culinary creations!