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Spiced Tomato Cooking Sauce
(Sofrito)
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"Sofrito" is a basic cooking sauce that is widely used in Spain and was brought to the Caribbean centuries ago by the Spanish settlers. Although some foods require a special and freshly made "sofrito," many dishes utilize the all-purpose mixture below, which may be made ahead in large quantity and either stored in the refrigerator for a week or two or frozen.
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| What You Need: |
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2 ounces salt pork, finely diced (about ˝ cup)
1 teaspoon annatto oil
1˝ cups finely chopped onions
1 tablespoon finely chopped garlic
2 medium-sized green peppers, seeded, deribbed and coarsely chopped
4 ounces lean boneless ham, cut into ˝-inchdice (about 1 cup)
2 large tomatoes, peeled, seeded and coarsely chopped (see Sopa de Gandules), or substitute 1˝ cups chopped drained canned tomatoes
1˝ teaspoons finely chopped fresh coriander (see Glossary)
˝ teaspoon crumbled dried oregano
1 teaspoon salt
Freshly ground black pepper
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| How To Cook: |
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1. In a heavy 10- to 12-inch skillet, fry the salt pork over moderate heat, turning the dice about frequently with a spoon until they are crisp and brown and have rendered all their fat.
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2. With a slotted spoon remove and discard the dice, and add the annatto oil to the fat remaining in the skillet.
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3. Drop in the onions, garlic and peppers and, stirring frequently, cook for 5 to 10 minutes, until the vegetables are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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4. Add the diced ham and stir until all the pieces glisten with oil. Then stir in the chopped tomatoes, coriander, oregano, salt and a few grindings of black pepper.
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5. Reduce the heat to low, cover tightly, and simmer for 30 minutes, stirring the mixture from time to time to prevent the vegetables from sticking to the bottom of the skillet.
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6. Ladle the "Sofrito" into a large, clean jar or bowl, cover tightly, and refrigerate until ready to use. It may be kept for one to two weeks.
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7. For longer storage, ladle the "Sofrito" immediately into hot sterilized canning jars, filling them to within 1/8 inch of the top. Each jar should be sealed quickly and tightly with a sterilized ring and lid.
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