Yield: 1 1/2 cups
|2 tablespoons||Olive oil|
|\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|
|\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
Submitted By DIANE LAZARUS On 12-13-95