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Recipe tags: No Cook, Refrigerator, South American

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Sauces and seasonings

Sofrito

Recipe submitted by DaVita renal dietitian Tahseen from Florida.

Portions: 16

Serving size:  2 tablespoons

Ingredients

• 1 green bell pepper, seeded and cut into pieces
• 1/2 medium onion, cut into chunks
• 8 garlic cloves
• 3/4 cup canned roasted red pepper, rinsed
• 1 cup fresh cilantro
• 1 recao leaf (found in Spanish store)
• 1/3 cup water
• 1/4 cup olive oil

Preparation

1. Place green pepper, onion and garlic in a blender or food processor to chop.
2. Add roasted red pepper, cilantro, recao leaf, water and olive oil.
3. Blend into a sauce-like consistency. Add more water for desired consistency.

Nutrients per serving

Renal and Renal Diabetic Food Choices

• 1/2 vegetable, low potassium
• 1/2 fat

Carbohydrate Choices

• 0

Helpful Hints

• Add 2 tablespoons Sofrito to meat and rice dishes for added flavor and seasoning.
• One bell pepper is equal to 3/4 cup when chopped.
• Bay leaf may be substituted if the recao leaf is unavailable.
• 3/4 cup canned red pepper is approximately 4 ounces. It is sold in different sized cans or bottles. Rinse to remove some of the sodium. Check nutrition label and choose brand lowest in sodium
• Refrigerate for up to 1 week.

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