As a parent, getting your child to eat nutritious vegetables is sometimes a challenge. It’s a shame really, considering the gorgeous produce have access to during summer’s farmer’s markets. That said, it’s typically a texture issue, not a flavor issue, when it comes to veggie disgust.
You can work with texture.
Here are some easy instructions to make sofrito at home:
- Quarter an onion and a bell pepper and place in your food processor attached with the blade.
- Pulse or chop until the mixture becomes a fine consistency or mush.
- You can refrigerate the sofrito for up to a week, or freeze up to 3 months.
Note: The sofrito will be quite watery (onions have a lot of moisture), so use a slotted spoon to minimize the moisture when adding to burgers. If you’re adding to a soup or pasta sauce, don’t worry about this step as the moisture will evaporate out during the cooking process.