Cuban Sofrito
Here is a sofrito recipe inspired by ingredients found in Cuban sofrito recipes—the foundation for many dishes including beans, rice, and stews.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- ½cup olive oil
- 4cloves of garlic (chopped)
- 1small bay leaf
- 2large Spanish onions (peeled and diced)
- 2large bell peppers (red, seeded and diced)
- 4tablespoons diced ham
- 5Roma tomatoes (diced)
- 2tablespoons tomato paste
- ½cup dry white wine
- 1bunch cilantro (chopped fine)
- 1tablespoon fresh oregano (chopped fine)
- Salt and pepper to taste
Instructions
Step 1
Heat olive oil in a large skillet over low heat.Step 2
When the oil is hot, saute garlic, bay leaf, onions, peppers, diced tomatoes, and ham until onions and peppers are soft.Step 3
Stir in the tomato paste and allow to caramelize. Add the wine and simmer for 5 minutes. Add the cilantro and oregano.Step 4
Remove from heat and allow to cool. Remove the bay leaf.Step 5
Puree the cooled mixture in a blender or food processor. Add salt and pepper to taste.Step 6
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.