Printable Area
Salsa Criolla
Recipe courtesy Gloria Estefan, Bongos Cuban Cafe
- Total Time:
- 1 hr 20 min
- Prep:
- 50 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- 40 servings
Ingredients
- 2 cups olive oil
- 2 pounds diced onions
- 1 pound garlic, minced
- 4 cups white wine
- 2 pounds red peppers, diced
- 1/4 cup salt
- 1/4 cup ground black pepper
- 1 tablespoon cumin
- 1 tablespoon dry oregano
- 7 bay leaves
- 2 green peppers, diced
- Two number-10 cans diced tomatoes
- One number-10 can tomato sauce (about 1 3/4 pounds)
Directions
Heat the oil in a 16-quart pot over medium-high heat. Add the onions and garlic for 2 minutes. Add wine and simmer for 2 minutes, and then stir in the red peppers, salt and black pepper, cumin, oregano, bay leaves, green peppers and diced tomatoes. Simmer for 5 minutes. Add tomato sauce and bring to a boil over medium-high heat.Simmer for 20 minutes.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.