Cuban red sofrito

Yield: 1 1/2 cups

Measure Ingredient
2 tablespoons Olive oil
1 medium Onion(s)
\N \N Finely chopped (1 cup)
1 \N Red bell pepper,
\N \N Cored seeded,
\N \N Finely diced (1 cup)
3 \N Garlic clove(s), minced
¾ teaspoon Cumin or to taste
½ teaspoon Dried oregano
1 \N Bay leaf
1 \N Tomato, finely chopped
½ teaspoon Salt
\N \N Black pepper to taste

Heat the olive oil in a non-stick frying pan. Add the onion, bell pepper, garlic, cumin, oregano, and bay leaf. Cook over medium heat until soft and translucent but not brown, about 5 min, stirring with a wooden spoon.

Add the tomato, salt and pepper. Continue cooking until the tomato juices have evaporated and the mixture is intensely aromatic, about 5 min. Correct the seasoning, adding salt or cumin to taste.

Transfer to a clean glass jar. Refrigerated, it will keep for up to 1 week.

Note: Use sofrito as a starting point for soups, stews, and rice dishes. Add it to your favorite tomato sauce for pasta.

The Caribbean Pantry Cookbook

by Steven Raichlen

ISBN 1-885183-10-0

pg 54-55

Submitted By DIANE LAZARUS On 12-13-95

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