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Cuban Sofrito recipe -
How to Make Cooking Sauce Used in Cuba
courtesy of the
Cocina Cubana Club founded by Pascual Perez & Sonia
Martinez
Commentary courtesy cook and author
Sonia Martinez.
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.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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