Sofrito

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Ingredients

  • 1 to 2 sweet green peppers (aji dulce, bell peppers)
  • 1 to 2 sweet red peppers
  • 1 to 2 yellow onions
  • 3 to 4 cloves of garlic
  • Cilantro
  • Culantro
  • Olive Oil
  • Sea salt

Directions

  1. In a blender or food processor begin adding chopped vegetables gradually.
  2. Begin to add salt and oil to taste.
  3. Store in a container in the refrigerator (or it can be frozen).

Learn about planting your own Sofrito plot

Ingredientes

  • 1 a 2 pimientos verdes dulces (aji dulce, pimientos)
  • 1 a 2 pimientos rojos dulces
  • 1 a 2 cebollas amarillas
  • 3 a 4 dientes de ajo
  • Cilantro
  • Culantro
  • Aceite de oliva
  • Sal marina

Instrucciones

  1. En una licuadora o procesador de alimentos, comience a agregar vegetales picados gradualmente.
  2. Empiece a agregar sal y aceite al gusto.
  3. Almacene en un contenedor en el refrigerador (o se puede congelar).

Aprende a cultivar tu propia parcela de sofrito

Quick and Easy Refrigerator Jam

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Ingredients

  • 1 pint strawberries (about a 1-pound container)
  • 1 1/2 cups granulated sugar
  • 2 Tablespoons fresh lemon juice

Directions

  1. Wash and hull the strawberries, then discard the caps and stems.
  2. Slice or chop the strawberries and place them in a medium stainless steel or enamel-lined saucepan.
  3. Add the sugar and set the pan over medium-low heat. Bring the mixture to a boil, then stir in the lemon juice. Keep it at a steady boil for 10 to 15 minutes, or until the jam reaches 220°F on a candy thermometer, which is about 8°F above the boiling point of water at your altitude. See below for other ways to test for jelling.
  4. Stir the jam often, scraping the bottom of the pan to prevent scorching.
  5. Ladle or funnel into a one-pint jar or container. Cover and refrigerate. Take the jam out to use, and refrigerate as soon as possible after each use for the longest storage time (about 3 weeks).
  6. Enjoy!

Tips

  • The riper the strawberries, the sweeter your jam is going to be.
  • There are about 12 ounces in a pint of strawberries. A 1-pound container of strawberries, once hulled, will weigh about 12- to 14-ounces.
  • Lemon juice is an important ingredient in this jam, so don’t omit it. Strawberries are a lower-acid fruit, and the higher acidity in the lemon juice helps to set the jam.
  • This jam will keep for about 3 weeks in the fridge and 2 to 3 months in the freezer.

Basil Cough Syrup Recipe

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This is a favorite, must-have recipe that my mom still uses to provide comfort for coughs brought on by colds and flu. This is an easy recipe to keep on the shelf.

Ingredients

  • Heaping handful of fresh basil (or dried basil from your local store can substitute)
  • Jar organic honey (feel free to use what is in the store; the properties will still be present for healing)

Directions

  1. Fill a pint mason jar with the herbs.
  2. Pour in the honey until it fills the jar.
  3. Let it set in a cool, dark space in your cabinet for 2 to 3 weeks.
  4. Use for coughs as they appear.

Easy Sofrito

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The aromatic base of countless dishes — and the best reason to grow peppers, onions and cilantro at home.

Ingredients

  • 2 bell peppers and 2 red peppers
  • 1 large onion, 1 whole head of garlic
  • A generous bunch of cilantro, stems and all
  • Culantro (Recao)
  • Salt to taste and olive oil

Directions

  1. Rinse and rough-chop everything — no need to be tidy about it.
  2. Pulse in a blender or processor until coarse, not soupy.
  3. Taste, then adjust garlic and cilantro to your liking.
  4. Freeze in ice-cube trays and use a cube at a time all year.

Ways to Use Sofrito

  1. Rice and Beans: Warm a cube in oil, add rice and stock — dinner in one pot.
  2. Stews and Braises: Build the base first, then let chicken or vegetables simmer slowly.
  3. Eggs and Toast: A spoonful in the pan turns weekend eggs into a real breakfast.

Autumn Vegetable Salad

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This salad is an ideal way to use farmer’s market finds.

Ingredients

  • ¼ cup barley, whole grain couscous, or quinoa
  • 1 medium fennel bulb
  • 1 bunch of sturdy greens — kale, chard, collard, or beet greens
  • 1 small beet
  • 1 medium apple
  • 1 garlic clove
  • ¼ cup nuts or seeds, such as pecans, almonds, or walnuts
  • ½ medium lemon
  • 1 teaspoon of apple cider vinegar
  • 1 Tablespoon of Dijon mustard
  • 4 Tablespoon of coconut, olive or ghee oil
  • 1 teaspoon of salt or Knorr seasoning
  • ¼ teaspoon ground black pepper
  • 2 ounces cheese (variety of your choosing)

Directions

  1. Prepare the grain per package directions, move it to a large bowl, and let it cool completely.
  2. Rinse the fennel, greens, beet, and apple.
  3. Trim the stalks and fronds, quarter the fennel, core it, and slice thinly.
  4. Stem the greens; stack, roll into a tight log, and cut into thin ribbons.
  5. Peel and chop the beet, then dice the apple to a similar size.
  6. Peel and mince the garlic.
  7. Toast the nuts or seeds over medium heat until aromatic, 3–5 minutes; cool in a small bowl.
  8. Juice the lemon half, discarding any seeds.
  9. Whisk vinegar, garlic, and mustard into the lemon juice, drizzle in the oil while whisking, then season with salt or knorr and pepper.
  10. Fold the fennel, greens, beet, and apple into the cooled grains, toss with dressing, and finish with the toasted nuts and cheese.

Pocasset Pokanoket Land Trust

A tribally-led nonprofit reconnecting American Indian tribes, clans, Urban Indians, and Indigenous people across the Northeast. Rooted in reverence for Mother Earth, we care for the land for future generations and honor our connection to Earth, Sky, and Creator.

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