Cuban red sofrito
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion(s) |
| Finely chopped (1 cup) | ||
| 1 | Red bell pepper, | |
| Cored seeded, | ||
| Finely diced (1 cup) | ||
| 3 | Garlic clove(s), minced | |
| ¾ | teaspoon | Cumin or to taste |
| ½ | teaspoon | Dried oregano |
| 1 | Bay leaf | |
| 1 | Tomato, finely chopped | |
| ½ | teaspoon | Salt |
| Black pepper to taste | ||
Directions
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