"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." — Stacie
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medium onion, chopped
green bell pepper, seeded and chopped
dried oregano, crushed
canned tomato sauce
Tracie B - your review on March 10, 2010 was completely off-base. You might know what Puerto Rican sofrito is but are obviously unaware of Cuban cooking and that version of sofrito. This recipe is very close to what could be called a standard recipe for CUBAN sofrito - as the recipe author stated. True Cuban sofrito is cooked in extra virgon olive oil. Puerto Ricans tend to make sofrito like a salsa puree and then cook it later, Cubans tend to make it chunkier and cook it right when it is made. Before you berate a recipe and its author you ought to be sure you know what you are talking about, and if you don't know for sure then keep quiet.
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
I do not like this and is not a sofrito you do not used tomatoes. You used onions, green, red or any other color pepper, garlic, culantro, cilantro and agi dulces if you like it with some kic. The tomatoes or tomato sauce you put it later with other seasoning.....
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.
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!
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.
Maybe the people reviewing are not Puerto Rican or Cuban because this is NOT sofrito! I tried it, was wondering about the ingredients, but I'm tired of using Goya frozen sofrito. Anyhow, this reminds me of a pico de gallo salsa mixture. Definately NOT an authentic sofrito :(
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Margie's Cuban Sofrito (Sauce)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
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