Make this Asheville chef's favorite sofrito recipe one of your new favorite dishes.
- 4 jumbo yellow onions
- 2 red peppers
- 1 poblano pepper
- 4 cloves garlic, chopped
- 1 pint high quality canned tomatoes
- 3 tbls. sherry vinegar
- 1 small pinch saffron
- 1/4 tbls. Spanish paprika
Julienne onions and peppers. Saute and salt till liquid release. Add garlic and saute for two minutes. Add tomatoes and vinegar and slowly cook for about three to three and a half hours until very soft. Add saffron and paprika and cook for five more minutes. Let cool. Transfer to food processor and puree to paste.
Use as a seasoning agent for rice dishes, soups, pastas, meats.
Recipe provided by Zambra. Zambra is a Spanish tapas restaurant located in downtown Asheville. The restaurant uses all natural meats and local organic produce when available. They have been awarded the Wine Spectator's Award of Excellence for their collection of Spanish and New World wines.