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Margie's Cuban Sofrito (Sauce)

SUBMITTED BY: Stacie PHOTO BY: shannon

"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."

RECIPE RATING:

Read Reviews (13)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, seeded and chopped
5 cloves garlic, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crushed
2 bay leaves
2 tomatoes, chopped (optional)
3/4 cup canned tomato sauce

DIRECTIONS

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.

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REVIEWS

Reviewed on Nov. 8, 2006 by ILove2Ck

This is wonderful on everything we've eaten it with so far. A strong tomato flavor. Mine never... MORE

Reviewed on Sep. 17, 2005 by Cottonista

What have I been missing?! This sauce is incredibly vibrant. It's going to be a new staple... MORE

Reviewed on Apr. 8, 2007 by otis

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

otis
Apr. 8, 2007

I dated a cuban man whose mother used to make a sauce like this (which was his favorite) and she would never give me the recipe. I wasn't thrilled about the vague instructions. I did get a "yummy" green paste after cooking the vegetables for quite a while. I would suggest mincing the onion, garlic, and bell pepper as finely as possible. I also I had to add water from time to time to keep the mixture from burning on my pan. If using fresh tomato, I would suggest peeling it first. Turns out 3/4 cup of tomato sauce is pretty much one of the small 8oz cans. Again "really red" is a vague description of color. I cooked the sauce until it was a rich red color with no more appearance of green. In the process of doing this, I added about 2 tbs red wine and 1/4 beef bullion broth when the sauce got too thick. I used this sauce to make a casserole using sliced red potatoes and ground pork. The family loved it. Next time, I'm putting it in the crock pot with pot roast and potatoes. Despite the hard to follow instructions, the flavors and spices of this sauce were very appealing. It's a keeper.

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I dated a cuban man whose mother used to make a sauce like this (which was his favorite) and... MORE

Reviewed on Sep. 17, 2006 by AUBYRD

This is a great sauce to add to various dishes. Made mine a few days ahead of the stew I was... MORE

Reviewed on Feb. 26, 2006 by ReneeW.

Made this sauce without ever even having tasted it before, it was really very good. I used it... MORE

Reviewed on Jun. 3, 2008 by MIRVING524

I don't know about authentic Cuban dishes but I know this is a real keeper of a recipe. I made... MORE

Reviewed on Oct. 8, 2007 by bbetty

I HAVE BEEN USE THIS SITE FOR A LONG TIME BUT NEVER JOIN. I JOINED BECUASE I WAS VERY MAD... MORE

Reviewed on Oct. 8, 2007 by ana

Something is missing. Taste more like Mexica salsa! Sorry MORE

Reviewed on Jun. 13, 2007 by Jenny H.

Very good served over rice and beans! MORE

Reviewed on Jun. 11, 2007 by mommy022

Thanks Margie. This recipe is delicious and tasty. My brother who has never tried cuban food... MORE

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