Sofrito peppers, celery can replace onions, and parsley or culantro can be used in place of cilantro. In Ecuadorian cuisine, sofrito is called "refrito", and it is made of Spanish onions, cubanelle peppers, fresh tomatoes, roasted garlic, cilantro, and ground toasted cumin. In the Mexican state of Yucatán, habanero chiles are essential to the local variation of sofrito. In Puerto Rican cuisine, sofrito is mostly used when cooking rice dishes, sauces, and soups. Sofrito is closely related to "recaíto". The two main ingredients that give Puerto Rican sofrito its characteristic flavor are "recao" (culantro) and "ají dulce", but red and green
Jamie Parsley Jamie Parsley Jamie Parsley (born December 8, 1969) is an American poet and Episcopal priest. He is the author of twelve books of poems and an associate poet laureate for the state of North Dakota. Born in Fargo, North Dakota and raised near Harwood, North Dakota, Parsley received a master of fine arts degree in creative writing from Vermont College at Norwich University. He studied at the School of Theology at Thornloe University in Sudbury, Ontario, St. Joseph’s College, Standish, Maine and received a Master's Degree from Nashotah House Episcopal Seminary, Nashotah, Wisconsin. Parsley was ordained as an Episcopal priest