Sofrito Picante

 (Hot-and-Spicy Sofrito) 

For a subtle effect, select a mild to medium-hot chile, such as a serrano or jalapeño. For more intense heat, try an habanero or a Scotch bonnet, using half the amount called for in the recipe.

INGREDIENTS

1/4 cup corn or other vegetable oil

2 to 3 cloves garlic, minced

1 small onion, finely chopped

1 to 2 tsp. finely chopped fresh chile of choice

1/2 cup coarsely chopped chorizo or cured ham

1 tbsp. finely chopped fresh oregano (or 3/4 tsp. dried)

1 tsp. finely chopped fresh thyme (or 1/3 tsp. dried)

Salt to taste

PREPARATION

Heat oil in skillet over medium heat. Add garlic, onion, chile, and chorizo or ham and sauté 2 to 3 minutes, until vegetables have softened. Stir in oregano and thyme, and salt if desired, and continue sautéing until onion is translucent.