"No, No! It's fresh ice every time they make our drinks!" He announced gleefully. At the end of the night we all went home with satisfied bellies but wondered where we could procure an ice cube tray to make our own El Jefe size ice cubes.
What I did realize is that my Scotch ice cube tray is perfect for freezing batches of homemade sofrito. I'm not going to proclaim that my sofrito recipe is the best or the most authentic. But given the other option--namely store-bought sofrito--I think that you would find my method a bit more tasty and healthy.
5 baby bell peppers, tops cut and seeds removed
1 large onion, sliced
12 cloves of garlic
1 1/2 cups of grape tomatoes
1 cup of fresh cilantro
I do a lot of substituting when the need arises. Sometimes I have large bell peppers and vine tomatoes instead of baby bell peppers and grape tomatoes. Sometimes I have parsley instead of cilantro. I guess it depends on what's in my refrigerator. But these are my basic ingredients.
If you have a large food processor, you can double the amount of ingredients. I have a small food processor so the ingredients above are what fit inside it. After it's pureed, the sofrito can only fill half my Scotch ice cube tray. So doubling the ingredients can fill the entire tray.
Sofrito is used as a base for almost all Latino home cooking. But you don't have to use it just for Latino cooking. For quick stir-fry dishes, I'll pop out a frozen sofrito cube to add some flavor.
Anyway, I hope you found this useful.