Authentic Cuban sofrito is what gives many Cuban dishes their distinct and unique flavor. Sofrito is Spanish for “sauce” – it is added to stews, soups, and lots of other Cuban dishes. This Cuban Sofrito Supreme recipe is just one of many variations of the sauce, but it is, in my opinion, well … supreme!
Cuban Sofrito Supreme Recipe-
- 3 tbsp. vegetable oil
- 1 medium-sized yellow or white onion, peeled and chopped fine
- 1 green sweet bell pepper, cored, seeded, and chopped fine
- 1 yellow, orange, or red sweet bell pepper, cored, seeded, and chopped fine
- 6 to 8 large cloves garlic, peeled and minced
- salt and black pepper, to taste
- 14 oz. canned tomato sauce
- 2 tomatoes, cored and rough chopped
- 2 bay leaves
- 1 tsp. dried oregano leaves, crushed fine
- 1/2 tsp. dried, ground cumin
- Heat the oil in a large skillet over medium-high flame.
- Add in the garlic and onion, and fry until onion is fragrant and translucent.
- Now add and stir in the bell peppers, and sauté until nice and tender.
- Season the mixture with the bay leaves, oregano, cumin, and salt and pepper to taste.
- Keep cooking until the mixture takes on the appearance of a greenish-orange paste. Oil will begin surfacing around the perimeter of the skillet
- Now add and stir in the tomatoes, and cook, stirring often, until all of the liquid is released.
- Little by little, stir in the tomato sauce; adjust the heat to just a mild simmer, and cook until the sofrito looks a bright orange-red color.
- Do a taste test; adjust seasonings if necessary, and remove the bay leaves.
- Your Cuban Sofrito Supreme is now done. At this point you can save it to add to Cuban recipes that call for sofrito, or you can add in some potatoes, beans, rice, meat or fish – whatever you like – and serve it right away. It will also be very tasty with the addition of either wine or beer.
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