The Adobo Queen strikes again-- this time we're making sofrito! This delicious sauce and versatile side is sure to spice up any dish. Try it out!Ingredients: K shallots, very finely mincedabout 8 heads garlic, very finely minced1 K over ripe very red tomatoes(buy a lot and freeze when in season) C tomato pastePlenty of regular olive oil, 1-2 CAbout C extra virgin olive oil for later useachuete seeds - small packregular olive oilabout 30 grams panocha (or 2 Tbsp brown sugar or muscovado sugar or coco sugar)rock saltfreshly ground peppercornPreparations: Make achuete oil, if desired: heat 1 C regular olive oil with achuete seedsBe sure to keep heat on lowLet achuete seeds color the oil orange. Remove achuete seeds from oil .Store this oil if there are leftovers and use for sautingShortcut: use achuete powder!When using frozen tomatoes, simply squeeze out the skins, set aside. Mince the tomato pulp If using fresh red tomatoes, remove seeds if desired, then mince finelyIn plenty of achuete olive oil, on low heat, saut the shallots till very soft Remove from pan, set aside.In same bowl, do the same with garlicIn the same bowl, add more oil and saut tomatoesCook till tomato juices evaporate Add back shallots and garlic, tomato paste and seasonings.Keep on low heat and cook till oils come out. You can cook this as long as you want to desired thickness and purpose.For Tomato Skins: Do not throw these , they can still be used Because of their bright red color, use as garnishYou can either mix with some calamansi syrup and bring to a boil and serve as a pickleOr add salt and drain Then dredge with some flour and baking powderFry till crispy.You have tomato skins chicharon for garnish!!Use immediately or store in glass jars sealed with extra virgin olive oil.Please subscribe! http://goo.gl/TAhuPTCheck out my new game on the Google Play Store! https://play.google.com/store/apps/details?id=com.xeleb.MarketMasterErwanFull posts on www.thefatkidinside.comtwitter/ig: erwanheussafffacebook.com/thefatkidinsidesnapchat: erwanheussaffPlease leave us a comment if you want us to try something!Erwan HeussaffFAQWhat are you?Im French Filipino, i work in the restaurant, bar and production industries. I create food and travel content. I live in the Philippines. What Camera do you use? Usually a sony a7sii, dji osmo, gopro hero 4, 3dr solo drone.I have 85mm, 20mm, 35mm, 50mm and 20-70mm lenses.What editing software do you use? When i edit, its usually with Premiere ProHow old are you? Going on 30...............What did you study?International Business in FranceHow did you get into youtube?I've always loved making food videos and that's how it started. Youtube starts off as a passion. Dont get into it if you are looking to make it your job. It doesn't work that way :)Why arent you on TV? Because the internet is easier and its free for you guys hahaha! Also we are currently working on producing TV shows ourselves as well. Who writes/produces the shows? I doWho shoots the actual shows we have on? Seabiscuit films.Who shots the vlog/travel diary style videos?I do. Peanut Butter or Nutella?Peanut buttttttttttttter-------PLAYLISTS--------Tastemade collaborationshttps://www.youtube.com/playlist?list=PLlaLRniCHL9RvqNN0dSdfN2mRXHQ9iKnmCheck our new Travel Show Overnight!https://www.youtube.com/playlist?list=PLlaLRniCHL9S7Jva6MlVA8Y7u6lkr5AY9Cooking in the Mountains!https://www.youtube.com/playlist?list=PLlaLRniCHL9S-157u7Fv7-CSKa9aSM_NNTravel Diarieshttps://www.youtube.com/playlist?list=PLlaLRniCHL9QVZVThhvMFWAc6iqW5nGeNCocktailshttps://www.youtube.com/playlist?list=PLlaLRniCHL9SJ0W5c-qfOZXqeK1gYGtdgRecipeshttps://www.youtube.com/playlist?list=PLlaLRniCHL9TF-MUral5HHsQ_20puP3JpFilipino Recipeshttps://www.youtube.com/playlist?list=PLlaLRniCHL9S0Xgp0BgIhf36GkzMJR0gaLandscapes - Series about produce and farminghttps://www.youtube.com/playlist?list=PLlaLRniCHL9TWASqWltV7DrxyY5zUWmAi
