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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