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Lorena Garcia's Veggie Sofrito


  1. Chop onions and peppers. Dice celery.
  2. In a steam kettle or tilting skillet add olive oil. Let oil heat up for 1 minute.
  3. Add onions and garlic. Cook until onions are clear.
  4. Add red and green peppers and celery. Cook for 5 minutes or until tender.
  5. Add crushed tomatoes. Cook until all ingredients are soft. (Approximately 15 minutes)
  6. Cool according to HACCP guidelines.


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  • 1¼ lbs onions, raw
  • 1/8 cup garlic, chopped jarred
  • 1¼ lbs sweet red peppers (Purchase pre-cut if available.)
  • 1¼ lbs sweet green peppers (Purchase pre-cut if available.)
  • ½ lb celery, diced (Purchase pre-cut if available.)
  • 1 each #10 can of crushed tomatoes
  • ¼ cup olive oil