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Sofrito recipe
courtesy of 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.
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