Cuban sauce

Cuban recipes are based on a simple set of products, without frills. Cubans prefer pork and chicken from meat, black beans, corn and rice from cereals. Yucca, sweet potatoes and bananas are used for food, which are prepared in many ways both for desserts and sauces, and as an addition to meat dishes. Due to the fact that the set of products is modest, Cubans like to season their food with a variety of sauces. The most popular is the salsa criolla sauce, which contains onions, peppers, tomatoes and garlic. The abundance of fruits led to the fact that chefs began to cook sauces from them, for example, there is a sauce of papaya and mango. I suggest you cook one of the variants of the "salsa criolla" sauce.

I melt pork fat in a saucepan and put onion and garlic there, which should be fried until golden brown. I add chopped pickled pepper, red wine, tomato paste, chopped parsley. Fry everything, pour in the meat broth and cook the contents of the pan for about an hour on low heat. At the end of cooking, I put citric acid, pepper, sugar and salt. This sauce can be seasoned with meat or fish dishes.