Back to 2 servings 1 large white or yellow onion, finely diced 1 large green bell pepper, finely diced 1 red bell pepper, optional, finely diced 8 clove garlic, minced 3 tbsp extra virgin olive oil 1 tsp ground cumin 1 tsp dried oregano 1 bay leaf 2 tbsp tomato paste 0.5 tsp kosher salt 0.25 tsp black pepper 0.25 cup fresh cilantro, optional, chopped
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1 Step 1: Finely dice the onion, bell peppers, and garlic into 1/4 inch pieces. Chop by hand, not food processor.2 Step 2: Heat olive oil over medium heat. Add onion and peppers. Cook 6-8 minutes until translucent and softened.3 Step 3: Add garlic, cumin, oregano, and bay leaf. Cook 1-2 minutes until fragrant. Don't burn the garlic.4 Step 4: Stir in tomato paste. Cook 2-3 minutes until it darkens and coats the vegetables.5 Step 5: Season with salt and pepper. Stir in cilantro if using. Remove bay leaf. Use immediately or store.getsaucepan.com/r/fe95940e-751a-44fd-bc92-aa29ced5fc8d · Original: https://barbaromojo.com/blogs/recipe-and-news/the-heart-of-cuban-cuisine-discovering-the-magic-of-cuban-sofrito?srsltid=AYCX9vIbwyVz7a8xweCQIpo6ImAfsUfFliadmiLRlg8U4SKvaq26o5IE
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