Featured Pinch Tips Video
- 1 oz
- salt pork, washed and diced
- 2 oz
- lean ham, diced
- 1 Tbsp
- extra virgin olive oil
- 1/4 tsp
- dried oregano
- onion, finely chopped
- green pepper, seeded and finely chopped
- sweet chili peppers, seeded and finely chopped
- fresh culantro leaves (note: culantro is different than cilantro, but may be substituted if necessary. use 2-3 tbsp finely chopped)
- 2 clove
- garlic, peeled and finely chopped
1In a small skillet (I use cast iron), brown the salt pork and ham rapidly over high heat. Reduce heat to low.
2Add in the olive oil, oregano, onion, peppers, culantro leaves, and garlic. Sauté about 10 minutes, stirring occasionally.
3Ingredients are optional and can be adjusted to taste. Use in recipes calling for Sofrito, or to season meats, rice, and vegetable dishes.
Eryngium foetidum is a tropical perennial and annual herb in the family Apiaceae. Common names include culantro, Mexican coriander and long coriander. It is native to Mexico and South America, but is cultivated worldwide.