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Cuban Sofrito recipe - How to Make a Cooking Base Sauce

courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia Martinez


Cuban sofrito

Although this recipe is listed under main dishes, sofrito is not an actual meal. It's a sauce used as a base for soups, stews, and main dishes such as arroz con pollo. This recipe, as well as the comments below, are from Sonia Martinez.

  • Prep Time: 10 minutes

  • Cook Time: 10 minutes

  • Total Time: 20 minutes

Sofrito is the base of many typically Cuban recipes. My mom used to chop up all the ingredients (except bay leaf) in a blender and store in a jar with a drizzle of olive oil on top. Stored in refrigerator, it can last about a week. She would spoon out amounts needed for each recipe, add the bay leaf and then sauté and simmer as directed. The secret to a good sofrito is to let it simmer a while so all the tastes meld.



21 cherry tomatoes, chopped
2 green peppers, chopped
2 large onions, chopped
8 to 10 garlic cloves, chopped
1 or 2 bay leaves
touch of ground cumin
touch of dried oregano
3/4 cup Sherry, or to taste
4 Tbsp olive oil
Salt to taste (optional)



Sautee tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp. Add Sherry and let simmer. If you add the salt, taste beforehand as you might not need it at all. Yields about one quart.

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