Cuban Sofrito Recipes

MARGIE'S CUBAN SOFRITO (SAUCE)

Steps:

• Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add the bell pepper, and saute until tender. Season with salt, pepper, cumin, oregano and bay leaves. Continue cooking until the mixture looks like a yummy green paste with oil around it. Stir in the tomatoes, if using, and cook stirring until all of the liquid is released. Gradually stir in the tomato sauce simmer until the sauce looks really red. Taste, and adjust seasonings if desired. Remove bay leaves.
• Now the sauce is done. You can add it to meat, rice, beans fish or potatoes. Thin the sauce down if necessary with water, wine, beer, or whatever is handy.

CUBAN SOFRITO

Steps:

• Heat olive oil in a large skillet over low heat.
• When the oil is hot, saute garlic, bay leaf, onions, peppers, diced tomatoes, and ham until onions and peppers are soft.
• Stir in the tomato paste and allow to caramelize. Add the wine and simmer for 5 minutes. Add the cilantro and oregano.
• Remove from heat and allow to cool. Remove the bay leaf.
• Puree the cooled mixture in a blender or food processor. Add salt and pepper to taste.
• You can use it right away in a recipe calling for sofrito or place the mixture in a glass jar with a tight-fitting lid and refrigerate up to two weeks.

CUBAN SOFRITO

Steps:

• Heat about a tablespoon of olive oil in a saucepan over medium heat. Add chopped onions and saute slightly. Add green peppers, salt and cumin and continue to saute till onion is translucent. I normally add the garlic slightly before the onion is translucent to preserve some of the strength of the garlic. Cubans love their garlic!