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!

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

Something is missing. Taste more like Mexica salsa! Sorry

Very good served over rice and beans!

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.

A bright hit of flavor to go with grilled flank steak in Mojo Grilling Marinade and Cuban Black Beans II (both from this site).

This is an excellent sauce for many different recipes. I make it exactly like the recipe calls for, but at the end I sometimes put it in the blender to make a smoother sauce. It's great for shredded chicken or beef. Excellent recipe! Excellent flavor!

This was awesome - the key to tasty rice and beans

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.

Made this sauce without ever even having tasted it before, it was really very good. I used it in a Cuban Stew recipe. Thanks!

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.