Cuban Sofrito
This classic Cuban sofrito is the perfect base for your favorite Cuban dishes.
Servings: 16
Equipment
- 1 Sauté Pan with lid
- 1 Wooden spoon
Ingredients
- 3 tbsp olive oil
- 1 white onion large, finely chopped
- 6 cloves garlic peeled and minced
- 1 green bell pepper finely chopped
- 2 roma tomatoes finely chopped
- 1/4 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Heat the sauté pan over medium-high heat
- Place the olive oil in the pan and heat until shimmering
- Add the onion to the pan, and sprinkle with a small pinch of salt. Saute for 3-5 minutes, until translucent
- Add the garlic to the pan along with a small sprinkle of salt. Saute for 1-2 minutes, careful not to burn the garlic.
- Add the bell pepper to the pan along with a small sprinkle of salt. Saute for 5 minutes.
- Add the tomatoes to the pan along with a small sprinkle of salt. Saute for 5 minutes.
- Add the cumin, oregano, and black pepper. Stir to combine.
- Reduce the heat to low. Cover and let simmer for 20-30 minutes until the color has deepened and the flavor has fully developed.
- Taste and add salt or extra seasonings as needed.
- Use as base for rice, beans, stews, and more.
Notes
I highly recommend chopping each ingredient finely in the food processor before starting with the recipe.