Margies Cuban Sofrito Sauce Recipes

MARGIE'S CUBAN SOFRITO (SAUCE)

Steps:

• Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add the bell pepper, and saute until tender. Season with salt, pepper, cumin, oregano and bay leaves. Continue cooking until the mixture looks like a yummy green paste with oil around it. Stir in the tomatoes, if using, and cook stirring until all of the liquid is released. Gradually stir in the tomato sauce simmer until the sauce looks really red. Taste, and adjust seasonings if desired. Remove bay leaves.
• Now the sauce is done. You can add it to meat, rice, beans fish or potatoes. Thin the sauce down if necessary with water, wine, beer, or whatever is handy.

SOFRITO

Steps:

• Coarsely chop tomatoes, peppers, and onions. Combine with garlic and cilantro. In batches, pulse mixture in a food processor until finely chopped. In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months.

SOFRITO SAUCE

Steps:

• Combine all ingredients in electric blender; process until smooth.
• Cover and chill (or freeze up to 1 month).
• Yield: 2/3 cup.

CUBAN SOFRITO CHICKEN

Steps:

• Cut chicken in cubes.
• Marinate chicken for at least an hour in sofrito, wine, garlic and seasonings.
• (I try to marinate over night).
• Over low-med heat cook chicken.
• Add in olives and whatever else you may like.
• Serve over black beans and rice (if you like).
• Enjoy!