1 large onion, peeled
1 Anaheim chile, seeds removed
1 green bell pepper, seeds removed
1 jalapeno, seeds removed
1/2 bunch cilantro, roughly chopped
Splash distilled vinegar
Salt and pepper
1 1/2 tablespoons chile oil
1 Spanish onion, sliced
1 bunch small carrots peeled and sliced lengthwise
4 cloves garlic, sliced
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
4 large heirloom tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon hot paprika
1 teaspoon smoked paprika
3 sprigs rosemary
4 pounds jumbo shrimp, unpeeled but deveined
1 teaspoon achiote molido
Reserved cooking liquid from plantains or vegetable stock or water
2 cups large strawberries, hulled and halved
Kelis utilizes the cooking water from her Plantain Mash recipe to thin out the sauce, but you can substitute with vegetable stock or water. The sofrito can be made ahead of time and kept frozen or refrigerated.
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