Food nourishes us and creates meaning that is both personal and global. Each serving of food is a window into who we are, where we came from, and where we are going.
Alejandra Ramos, private chef, recipe developer and food blogger at AlwaysOrderDessert.com, and José Rosario, internal auditor at Jennie-O Turkey Store, joined us to prepare Puerto Rican Sofrito.
Recipes From Chef Alejandra
Ingredients
| ½ | cup extra-virgin olive oil |
| 2 | Spanish onions, chopped |
| 6 | cloves garlic |
| 1 | green bell pepper, chopped |
| 2 | red bell peppers, chopped |
| 1 | bunch cilantro, washed & trimmed |
| 1 | bunch parsley, washed & trimmed |
| 4 | culantro leaves |
| 2 | large tomatoes, chopped |
| 2 | tablespoons ground cumin |
Directions
Combine all ingredients in food processor or blender and puree until smooth.
Ingredients
| 3 | tablespoons olive oil |
| 2 | teaspoons ground annatto* *Annatto can be found in the spice section at Latin grocery stores and can also be purchased online. |
| ⅓ | pound HORMEL® CURE 81® Ham, diced |
| ½ | green bell pepper |
| ⅓ | cup sofrito |
| 2 | teaspoons ground cumin |
| 1 | tablespoon dried oregano |
| 2 | teaspoons smoked paprika |
| 2 | teaspoons garlic powder |
| 1½ | cups long-grain rice |
| 1 | (15-ounce) can pigeon peas (not drained) |
| 1½ | cups water |
| 1 | teaspoon kosher salt |
| ½ | fluid ounce tomato sauce |
| ⅓ | cup pimento-stuffed Spanish olives, sliced |
| 1 | tablespoon capers |
Directions
In large, heavy saucepan over medium heat. Add oil, annatto, ham, pepper, and sofrito, and sauté for 5 minutes, stirring often.
Add cumin and next 4 ingredients, stirring well to coat. Cook 1 minute.
Add pigeon peas with liquid, 1 ½ cups water, salt, tomato sauce, olives, and capers, and stir again to combine. Bring to a boil and cook uncovered 5 minutes or until most of liquid has evaporated.
Stir again, cover, and lower heat to low. Cook 15 to 20 minutes, remove from heat and let sit, covered 5 more minutes. Fluff rice with fork before serving.
