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Recipe by: rachael-ray
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2 Bell peppers, chopped
2 Tomatoes, chopped
1 Medium-size onion, chopped
3 Cloves garlic, crushed
2 Sprigs fresh coriander
1 Sprig parsley
1 tb Lard
1 ts Cleaned achiote
1/4 lb Ham, minced
1/4 lb Salt pork, minced
Place the bell peppers, tomatoes, onion, garlic, coriander, and parsley in a blender and mix until a smooth paste. (This can be kept in the refrigerator in a sterilized glass jar.) Heat the lard in a skillet and add the achiote, which has been cleaned and picked over. Cook over medium heat for 10 minutes, until the oil has taken on a orangish hue. (This oil can be prepared in advance and kept in the refrigerator.) When ready to prepare a dish calling for sofrito, saute the vegetable and herb mixture in the oil, along with the ham and salt pork. Be sure that they saute and do not fry.
Chopped stuffed olives and a pinch of dried oregano may be added to the sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2 cups.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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