Sofrito – The Sauce!

Sofrito

Sofrito is the base of many dishes in Cuban cuisine. The typical ingredients are tomatoes, garlic, onions and peppers. I have a few dishes in my cookbook with this sauce and I usually experiment a little with the different color peppers and the way that I incorporate the tomato. On my last blog, picadillo, you will see that the base for that dish is also a sofrito and I will be publishing a vegetarian dish later with this same base. I wanted to single out the sauce and specifically show you all how to make it, because if you can master this, you can make so many other different dishes. For a Cuban, this sauce is just as important as in the food culture as is the white rice and black beans.

If you make this sauce ahead of time and let all the flavors marry your dish will have a fuller flavor. I will show, on a late blog how to use this same sauce with two different proteins that will help you save time and wow your guests allowing them to think that you slaved in the kitchen. On the last

INGREDIENTS – MAKES ABOUT 3-4 CUPS OF SAUCE

  • Vidalia onion – 2 cups, small dice
  • Red pepper – 1 cup, small dice
  • Green pepper – 1 cup, small dice
  • Garlic – 4 cloves, minced (about 3 tablespoons)
  • Tomato sauce – 14 ounce can
  • Olive oil – 3 tablespoons
  • Kosher salt – 1 tablespoon
  • Pepper – ½ tablespoon
  • Cumin – ½ tablespoon
  • Smoked paprika – ½ tablespoon
  • Onion powder – ½ tablespoons
  • Garlic powder – ½ tablespoon
  • Turmeric – ½ tablespoon
  • Bay leaves – 2

HOW TO MAKE IT…

  1. In a large pot on medium high heat add the oil, onions, green pepper and red peppers and cook for about 4-5 minutes
  2. Add the garlic and cook for another 2 minutes
  3. Reduce the heat to medium low or low depending on your stove
  4. Add the tomato sauce and stir well
  5. Add the salt, pepper, cumin, smoked paprika, onion powder, garlic powder and turmeric and stir again
  6. Add the bay leaves then cover and simmer for about 20 minutes; if the sauce gets to thick and you want to thin a little, you can add about a teaspoon of water at a time until the consistency is how you like it
  7. Remove from heat and either store in a sealed container in the refrigerator for later use or use immediately

Below is a sample of the Fricassee de Pollo dish in my cook book! Buy Cookbook Here

Fricase de Pollo_2

Advertisements

Like the Recipe, Comment Below

This site uses Akismet to reduce spam. Learn how your comment data is processed.