This sofrito recipe adds a twist with garlic and bell pepper, enhancing the flavor and making it a versatile base for many dishes.
Heat the butter in a saucepan over medium heat until melted.
Use a non-stick saucepan to prevent sticking.
Add the chopped scallions, onion, garlic, and bell pepper to the saucepan and sauté until softened.
Stir frequently to ensure even cooking.
Add the chopped tomatoes and cook until they break down into a paste.
Crush the tomatoes with the back of the spoon to help them break down.
Stir in the chopped cilantro and ground black pepper, then remove from heat.
Add the cilantro at the end to retain its fresh flavor.
Let the sofrito cool and store it for later use or use it immediately as a base for your dish.
Divide into portions and freeze for convenient future use.
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