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3 tbsp Amante del Chili (ET Chili infused EVOO)
2 medium white onions, diced
2 red bell peppers, diced
5 cloves of garlic, minced
4 medium tomatoes, quartered & seeds removed
2 tbsp Smoked Paprika Flakes
1/4 c Aceto Balsamico Biaco (White Balsamic Vinegar)
2 tbsp Cocoa Powder
2 tsp Espresso & Chocolate Balsamic Vinegar
In a large saucepan over medium heat, cook onions and sauté until transparent, 3-5 minutes. Add garlic and bell peppers and sauté for another 5 minutes, stirring constantly to avoid burning the garlic.
Next add the tomatoes, paprika flakes, and vinegar, then reduce the heat to medium-low. Stir often and continue to cook for another 12-15 minutes. At this point, the mixture will begin to take on the consistency of a thick sauce. Season to taste with paprika, salt, and pepper.
Use Bolero’s Sofrito to create your favorite Paella!
