Margie's Cuban Sofrito (Sauce)21 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Authentic Cuban sofrito (sauce) to be added to Cuban dishes, stews and other things. This is where the different flavor of Cuban food comes from.” - by Stacie
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 71 cal
- 4.8 g
- 7 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"I HAVE BEEN USE THIS SITE FOR A LONG TIME BUT NEVER JOIN. I JOINED BECUASE I WAS VERY MAD ABOUT THIS RECIPE. I DON'T SEE HOW SOME PEOPLE HAVE THIS A 5 STAR FOR SOFRITO MAYBE A 3 STAR FOR SALSA BUT NOT..." See more SOFRITO. I DID NOT LIKE THIS. 1ST PEEL THE TOMATOES(IF YOU ARE USING REGULAR TOMATOES WHICH I DON'T THINK YOU SHOULD FOR SOFRITO FROM WHAT I SEEN IN SOME LATIN CAFE).IT DOES REMIND ME OF MEXICAN SALSA WITH OUT A KIC(PUT HOT SAUCE THEN MAYBE). THE TASTE WAS NOT RIGHT FOR SOFRITO. GLAD I MADE IT FOR MY FAMILY ANF NOT FOR A DINNER PART. I WOULD HAVE BEEN RUNNING TO THE PHONE FOR TAKE OUT.I GUESS I'M STILL LOOKING FOR A GOOD CUBAN SOFRITO"
"I do not like this and is not a sofrito you do not used tomatoes. You used onions, green, red or any other color pepper, garlic, culantro, cilantro and agi dulces if you like it with some kic. The to..." See morematoes or tomato sauce you put it later with other seasoning....."
"Tracie B - your review on March 10, 2010 was completely off-base. You might know what Puerto Rican sofrito is but are obviously unaware of Cuban cooking and that version of sofrito. This recipe is ver..." See morey close to what could be called a standard recipe for CUBAN sofrito - as the recipe author stated. True Cuban sofrito is cooked in extra virgon olive oil. Puerto Ricans tend to make sofrito like a salsa puree and then cook it later, Cubans tend to make it chunkier and cook it right when it is made. Before you berate a recipe and its author you ought to be sure you know what you are talking about, and if you don't know for sure then keep quiet."
Cuban Black Beans I
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