Sofrito is a base for the delicious Cuban rice and beans called Moros y Cristianos. It is also used for many soups and stews as well. Sofrito keeps for a week or so in the refrigerator. Making sofrito from scratch is easy and well worth the effort.
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Cuban Sofrito ( Base for Moros Y Cristianos)
- 4 large tomatoes chopped
- 1 green pepper chopped
- 1 red pepper chopped
- 2 large onions chopped
- 8 to 10 cloves garlic chopped
- 1-2 bay leaves
- Pinch ground cumin
- Pinch dried oregano
- 3/4 cup Sherry or to taste
- 4 Tablespoons olive oil
- Salt to taste optional
- Saute 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 about one quart.