CILANTRO LIME VINAIGRETTE
From Asparagus to Zucchini
2/3 cup lime juice
3 tablespoons minced garlic
1/4 cup apple cider vinegar
2/3 cup packed cilantro leaves
2-4 dashes bottled hot pepper sauce
1 tablespoon cumin
1/4 cup canola oil
Place all ingredients except oil in a blender. Turn on blender. Add oil very slowly through the hole in the middle. Use a little water if you lose the hole, but just enough to keep the little hole so the oil will get blended. Makes about 1 1/4 cups.
Sofrito: Cilantro, cilantro, cilantro!
Chris, the vegetables have been so good – thank you to you and your family. We so appreciate them especially now that we are finally caught up with the greens and herbs. We just found an excellent recipe for the cilantro – a super tasty sofrito for rice and beans.
We found it at this website:
Note: We used one cubanelle pepper, 4 garlic cloves, and no ajices dulces or culantro.
There is no other recipe I could have chosen to open with. This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can’t find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes — you can do that with the onion, garlic, bell pepper, cilantro and tomato alone.
In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I’m telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you’ll find throughout this site, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it.
Makes about 4 cups.
If you can’t find ajices dulces or culantro, don’t sweat. Up the amount of cilantro to 1 ½ bunches.
|2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
4 leaves of culantro (see note below), or another handful cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book.
Pantry Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)–those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito. (See Sources for both the above.)