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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
(
Help
)
Servings
US
METRIC
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
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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
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ILove2Ck
Nov. 8, 2006
This is wonderful on everything we've eaten it with so far. A strong tomato flavor. Mine never made a "green paste" as referenced in the directions while cooking, it was starting to get dark and caramel colored and still really chunky. (no one else has mentioned this?) ...anyway, I went ahead and followed the directions. I did cook mine a lot longer than the given time adding water as needed...This stuff is amazing! I used it to top steamed calrose "sticky rice" and beans. Also used some of this to top fivebrig's Carne Guisada. Delicious for dipping tortilla chips in too! Thank you for sharing this wonderful recipe!
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3 users found this review helpful
This is wonderful on everything we've eaten it with so far. A strong tomato flavor. Mine never...
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Reviewed on Sep. 17, 2005 by
Cottonista
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Cottonista
Sep. 17, 2005
What have I been missing?! This sauce is incredibly vibrant. It's going to be a new staple in my refrigerator. I put some sofrito in boring old chicken salad sandwiches, and WOW. I'm adding it to the beans and rice I'm going to serve to company tonight. I know already it's going to be a hit. This recipe is certainly a keeper! Thanks for sharing.
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2 users found this review helpful
What have I been missing?! This sauce is incredibly vibrant. It's going to be a new staple...
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Reviewed on Apr. 8, 2007 by
otis
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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...
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Reviewed on Sep. 17, 2006 by
AUBYRD
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AUBYRD
Sep. 17, 2006
This is a great sauce to add to various dishes. Made mine a few days ahead of the stew I was planning to make to give the sauce time for the flavors to mingle.
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1 user found this review helpful
This is a great sauce to add to various dishes. Made mine a few days ahead of the stew I was...
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Reviewed on Feb. 26, 2006 by
ReneeW.
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ReneeW.
Feb. 26, 2006
Made this sauce without ever even having tasted it before, it was really very good. I used it in a Cuban Stew recipe. Thanks!
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1 user found this review helpful
Made this sauce without ever even having tasted it before, it was really very good. I used it...
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Reviewed on Jun. 3, 2008 by MIRVING524
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MIRVING524
Jun. 3, 2008
I don't know about authentic Cuban dishes but I know this is a real keeper of a recipe. I made it just as written with the exception of not having any tomatoes so I left them out. The trick I think is to cook it for the full 30 minutes to blend the flavors. Meanwhile, I seasoned a pot roast with Everglades Seasoning and browned it in oil in a pressure cooker. Then I added two cups of liquid and cooked it 20 minutes. Both were done at the same time. I used the liquid from the pressure cooker to thin the sauce a little, added the cut up meat to the sauce and served it with black beans, yellow rice and cuban bread. YUM!
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I don't know about authentic Cuban dishes but I know this is a real keeper of a recipe. I made...
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Reviewed on Oct. 8, 2007 by bbetty
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bbetty
Oct. 8, 2007
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 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
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I HAVE BEEN USE THIS SITE FOR A LONG TIME BUT NEVER JOIN. I JOINED BECUASE I WAS VERY MAD...
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Reviewed on Oct. 8, 2007 by ana
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ana
Oct. 8, 2007
Something is missing. Taste more like Mexica salsa! Sorry
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Something is missing. Taste more like Mexica salsa! Sorry
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Reviewed on Jun. 13, 2007 by
Jenny H.
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Jenny H.
Jun. 13, 2007
Very good served over rice and beans!
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Very good served over rice and beans!
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Reviewed on Jun. 11, 2007 by mommy022
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mommy022
Jun. 11, 2007
Thanks Margie. This recipe is delicious and tasty. My brother who has never tried cuban food tried it over some meat and black beans and couldn't stop raving about how good it was. Said he never tasted anything like it before. My husband loved it too. Thanks again.
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0 users found this review helpful
Thanks Margie. This recipe is delicious and tasty. My brother who has never tried cuban food...
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