In Columbia, we use this sauce to flavor many of our typical dishes. You can keep it refrigerated in jars for up to two weeks.
1 1/2 cups diced onion
1 cup peeled and diced tomatoes, seeds included
4 cloves garlic, mashed
2 tablespoons minced aji dulce (sweet green pepper)
2 bay leaves
1 1/2 tablespoons chopped cilantro
1 tablespoon chopped scallion
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar (optional)
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
Add the tomatoes, garlic, sweet peppers, bay leaves, cilantro, scallion, Worcestershire, vinegar (if using), salt, sugar, and pepper, and cook for 6 minutes more.
You should have a very soft and moist consistency, almost like a sauce. If the heat is high, and your sauce looks dry like a sofritto, then add some beef stock or water, about 1/2 cup.
Serve the sauce with meats, chicken, potatoes, and yuca. It gives a zest of flavor to many foods.
Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 10 min
Servings: makes 1 1/2 cups
Recipe By: Patricia McCausland-Gallo
From: Secrets of Colombian Cooking
Used with permission of Hippocrene Books