MEXICAN ESSENTIALS: SOFRITO SAUCE BASE

Mexican Essentials: Sofrito Sauce Base image

Provided by Andy Anderson !

Time 1h35m

Number Of Ingredients 15

PLAN/PURCHASE
1 Tbsp grapeseed oil
2 Tbsp sweet butter, unsalted
1 medium yellow onion, finely chopped
2 clove garlic, minced
1/2 medium red or green bell pepper, seeded, and finely chopped
2 large dried bay leaves
1 Tbsp rosemary, finely chopped, or 1/2 tablespoon dried
1/2 c red wine
28 oz crushed tomatoes, 1 large can
1/2 tsp salt, kosher variety, fine grind, or to taste
OPTIONAL ITEMS
ground cumin, to taste
black or white pepper, freshly ground to taste
cayenne, for a bit of a kick

Steps:

1. PREP/PREPARE
2. I listed cumin as an optional item; however, to me it is not optional... it is a necessity.
3. Gather your ingredients (mise en place).
4. Add the butter and oil to a skillet over medium-low heat.
5. When the butter melts, give the pan a swirl to mix the oil and butter, then add the onion, garlic, bell pepper, bay leaves, and rosemary.
6. Cook over low heat, until the onions are soft and translucent, but not brown, about 12 - 15 minutes.
7. Chef's Tip: The secret to a flavorful sofrito, is to let the veggies slowly cook and release their flavors. This sauce should never come to a boil.
8. Add the wine and allow to cook for an additional 4 - 5 minutes, then add the tomatoes, and simmer over low heat for an additional 40 - 50 minutes.
9. Chef's Note: While the sauce is simmering, add some salt, and other optional spices, to taste.
10. Fish out the bay leaves and keep cool until needed. It will keep a week in the fridge, and several months in the freezer.
11. PLATE/PRESENT
12. Use as a base sauce for a yummy paella, spooned over rice, or in any South-of-Border recipe. Enjoy.
13. Keep the faith, and keep cooking.