THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Sofrito gives food a rich Latin accent

By Lisa Zwirn
Globe Correspondent / February 1, 2006

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BROOKLINE -- The onions sizzle as they hit the hot oil. And when Deborah de Haro shakes the pan, they dance. She adds chopped cubanelle peppers and red bell pepper to the golden onions, and then garlic, which releases its heady scent. Holding her wooden spatula, shaking the pan, de Haro gently folds the vegetables, so they don't end up ... (Full article: 709 words)

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