Thread: P2 Sofrito

My friend makes an easy sofrito that is so good! As I was eating my fairly plain P2 chicken and napa the other day it made me wonder if I could make her recipe P2 friendly. Turns out it is super easy, I can't believe I never thought of it during my other rounds!!

P2 Sofrito
1 large bunch cilantro, washed, spun dry, leaves removed and stems discarded (or save them for a pho-like stock!)
8-9 cloves of garlic
1/4 medium yellow onion (you can skip this if you aren't a veggie mixer)
ACV
Salt to taste
Red pepper flakes to taste
(add a fresh jalapeno, deseeded, for P3...or in P2 if you are rogue)

Pulse the cilantro, garlic and onion in a food processor. Add enough ACV to make it into a pesto-like consistency. Season with salt and as much red pepper flakes as you like (I like lots!!). I've stored it in the fridge for 3-4 days and it was still perfectly fresh. You could probably go a bit longer, although I suspect it won't last!

Uses: I've used this as a DIP for celery and radishes. Amazing! So, so flavorful.

I also grind my own chicken breast and sauté it with a variety of vegetables. I've used the sofrito to top chicken/napa and chicken/celery so far, but there are other possibilities. I sauté my meal then serve it with a large dollop of fresh, cold sofrito.

I can't wait to try this on white fish next!

I hope others will enjoy this as much as I do.