Elisabeth Lambert Ortiz
By Elisabeth Lambert Ortiz
This is a variation of sofrito, and comes from the Dominican Republic, where it is used to flavour stews, beans, rice and vegetables. It is easy to make and is useful to have on hand, especially for the cook in a hurry.
Combine all the ingredients and blend, bit by bit, to a purée in an electric blender. Pour into a saucepan and simmer, stirring constantly, for 5 minutes. Cool and bottle.