This week, I bring you a different style of sofrito, it’s called, “Ajo” and it originates from Ecuador.As some of you know, I grew up in a very diverse household. My stepfather, Isidoro, immigrated from Guayaquil, Ecuador in the early 70′s, met my beautiful mother Elena and fell in love, married and to this world gifted three beautiful daughters, my half sisters, Ken, Stef and Jen. This year they will be celebrating their 33rd wedding anniversary. 😀
Back to subject…I get so caught up talking to you guys about my family ::hehe::
“Ajo” is one of the primary seasonings in any Ecua dish. It is added after makingand cooking a refrito base or used as a marinade for steaks and fish. The flavor is very pungent with strong cumin and garlic notes. This form of sofrito can be used in just about anything! Goes very well with Middle Eastern foods as well because of the use of cilantro and cumin.
Ingredients for Ajo:
- 1 Tomato
- 1 Onion
- 1 Cubanell pepper
- 1 Bunch of Cilantro
- 3 tbsp roasted garlic or 1/2 cup raw garlic
- 1 tbsp salt
- 2 tbsp Toasted ground cumin
- 1 tbsp olive oil
NOTE*** I forgot to add the CILANTRO to this picture. It happens. I will update this picture the next time I make Ajo
Step 1 – Rough chop all your ingredients and place in food processor
Step 2 – Pulse about 10 times in processor and store in a jar, or freeze in ice cube tray.
ENJOY!!!!! And leave a comment when you use this recipe. I want to hear everyones success! Buen Provecho!