Cuban Sofrito

December 24, 2020

Cuban Sofrito - kvalifood.com

Cuban sofrito is always cooked, never blended. Onion, red and green bell peppers, garlic, tomato paste, cumin, and oregano are sauteed together as the base for rice dishes, stews, and braises. Keep the dice fine but visible.

Makes base for 4-5 servings

Ingredients

60 ml extra virgin olive oil
1 large yellow onion (ca. 150 g), finely diced
1 red bell pepper (ca. 150 g), finely diced
1 green bell pepper (ca. 150 g), finely diced
6 garlic cloves (ca. 30 g), minced
1 tbsp tomato paste
1/2 tsp ground cumin
2 bay leaves
1/2 tsp dried oregano
1 tsp salt
1/4 tsp black pepper

Directions

Heat oil. Add onion with salt, cook 5 minutes until translucent.
Add peppers, cook 3-5 minutes until softened.
Add garlic, cook 1-2 minutes. Stir in tomato paste, cumin, oregano, and bay leaves. Cook 1-2 minutes.
Continue with your main recipe – deglaze with wine, add broth, etc.