Cuban Red Sofrito Recipe
Yield: 1 1/2 cupsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
3/4 tsp: Cumin or to taste,
1 medium: Onion, s
1/2 tsp: Dried oregano,
Finely chopped, 1 cup
1: Bay leaf,
1: Red bell pepper,
1: Tomato, finely chopped
Cored seeded,
1/2 tsp: Salt,
Finely diced, 1 cup
Black pepper to taste,
3: Garlic clove, (s), minced
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
Source from luhu.jp
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
Source from luhu.jp