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Margie's Cuban Sofrito (Sauce)

Reviewed: Jun. 27, 2010
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.
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Black Beans and Rice

Reviewed: Jun. 24, 2010
Instead of doing that all that work chopping and making sofrito try out this really delicious sofrito I found on the web. You can substitute 1 - 12 oz jar of their All-Purpose Sauteed Seasoning in place of the onion, peppers, garlic, basil, black pepper, tomato sauce, and red wine vinegar. It is really good stuff. We’ve been using it to make chicken and rice (Arroz con Pollo), red beans and ham (Frijoles Colorados), Paella, Picadillo (Cuban sloppy joes), braised short ribs in wine, tamal en cazuela (Cuban Polenta with Pork) and others.
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