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Spicy Smoked Tomato Sofrito




Source of Recipe


Cuba Libra Restaurant and Rum Bar, Philadelphia, PA


Recipe Introduction


Here is an excellent dipping sauce for the malanga crab fritters, empanadas, cheese or any other snack you prefer.


List of Ingredients




4 large ripe tomatoes, smoked (need hickory wood chips)
4 red peppers, seeded and chopped
2 large white onions
1 cup garlic cloves
½ cup brown sugar
4 chipolte peppers (canned adobo-style, available in Latin markets and some supermarkets)
2 cups extra virgin olive oil
Salt and pepper to taste
1 tsp. ground cumin
1 tsp. Oregano

Recipe



# o smoke tomatoes: place dry wood chips in a roasting pan (preferably an older one) and set on range. Use enough heat to ignite the chips then turn the fire down to low. Toss some chops that have been soaked in water over the hot chips until you get a nice even cold smoke. Place tomatoes on a wire rack and set over the roasting pan. Cover and smoke for 30 minutes making sure that the smoke stays cool. Allow the tomatoes to cool.
# In a large pot, add olive oil, onions, red peppers, garlic, tomatoes and chipolte peppers, in that order. Place over medium heat and cook slowly until all the ingredients are very soft. Add sugar, cumin and oregano. Season to taste. Cook an additional 15 minutes.
# Puree mixture in a blender until smooth. Strain sauce and serve.