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Salsa sofrito

Servings:
Makes about 2 cups Servings
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Ingredients

  • 2 large bell peppers, any color
  • 3 tablespoon neutral oil, like grapeseed or corn
  • 2 tablespoon large onions, chopped
  • 4 clove garlic, minced
  • 2 pound tomatoes (about 3 or 4 medium-sized tomatoes), chopped
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh oregano leaves
  • 3 tablespoon red wine vinegar

Preparation

Baking Directions:

1.

Heat the oven to 450 degrees F or turn on the broiler and put the rack about 4-inches from the heat source.

Put the peppers in a foil-lined roasting pan.

Roast or broil, turning the peppers as each side browns, until they have darkened and collapsed, 15 to 20 minutes in the broiler, or up to an hour in the oven.

(To grill, heat a charcoal or gas grill to moderately high heat and put the rack about 4-inches form the heat source.

When the fire is hot, put the peppers directly over the heat and grill, turning as each side blackens, until they collapse, about 15 minutes.)

2.

Wrap the cooked peppers in foil and cool until you can handle them, then remove the skin, seeds and stems.

(You can do this under running water, if you like.)

Chop the peppers.

3.

Put the oil in a medium saucepan or deep skillet over medium-high heat.

When hot, add the peppers, onions and garlic, and cook, stirring occasionally, until the onions soften, about 5 minutes.

Add the tomatoes, sugar, salt and plenty of black pepper.

4.

Adjust the heat so the mixture bubbles gently and cook, stirring occasionally, until the mixture has thickened and comes together, about 20 minutes.

If the salsa gets too thick, thin it with a bit of water.

5.

Stir in the oregano and red wine vinegar.

Taste and adjust the seasoning if necessary.

Serve hot or at room temperature or refrigerate for up to 2 days.