Sofrito Cubano
Ready In: 40 mins
Yields: 1 jar of condiment
Ingredients
- 30 cherry tomatoes, chopped
- 3 green bell peppers, chopped (we always use a combination of all three) or 3 yellow bell peppers (we always use a combination of all three) or 3 red bell peppers (we always use a combination of all three)
- 3 large onions, chopped
- 10 -12 garlic cloves, chopped (or more if desired)
- 2 -3 bay leaves (to taste)
- 1 pinch ground cumin (to taste)
- 1 pinch dried oregano (to taste)
- 3⁄4 cup amontillado sherry wine (to taste)
- 4 -6 tablespoons olive oil
- 1 pinch saffron
- capers (to taste) (optional)
- pimento stuffed olive (to taste) (optional)
- salt (to taste) (optional)
- fresh coarse ground black pepper (to taste) (optional)
- 1 pinch red pepper flakes (to taste, added for personal preference)
Directions
- Sauté 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.
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