Taste of Cuba Sofrito - Vegetable Paste
Recipe By
ascual Perez and Chef Sonia Martinez, Cocina Cubana Club
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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21 cherry tomatoes -- chopped
2 green peppers -- chopped
2 large onions -- chopped
8 garlic cloves -- chopped (8 to 10)
1 bay leaves -- (1 to 2)
1 pinch ground cumin
1 pinch dried oregano
3/4 cup Sherry -- or to taste
4 Tbsp olive oil
Salt -- to taste (optional)
Sautee tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp. Add Sherry and let simmer. If you add the salt, taste beforehand as you might not need it at all.
Yields enough for 8 recipe bases
AuthorNote: Sofrito is the base of many typically Cuban recipes. My mom used to chop up all the ingredients (except bay leaf) in a blender and store in a jar with a drizzle of olive oil on top. Stored in refrigerator, it can last about a week. She would spoon out amounts needed for each recipe, add the bay leaf and then sauté and simmer as directed. The secret to a good sofrito is to let it simmer a while so all the tastes meld.
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Taste of Cuba"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 123 Calories; 7g Fat (60.4% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0