Sofrito

Portions:
16

Serving Size:
2 tablespoons

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 1 green bell pepper
  • 1/2 medium onion
  • 8 garlic cloves
  • 3/4 cup canned roasted red pepper
  • 1 cup fresh cilantro
  • 1 recao leaf (found in Spanish store)
  • 1/3 cup water
  • 1/4 cup olive oil 

Preparation

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

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.
  • Look for recao leaf in Spanish stores. 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.

Nutrients per serving

Calories 33

Protein 0 g

Carbohydrates 1 g

Fat 3 g

Cholesterol 0 mg

Sodium 91 mg

Potassium 37 mg

Phosphorus 7 mg

Calcium 8 mg

Fiber 0.3 g

Renal and renal diabetic food choices

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

Carbohydrate choices

0

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