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Cuban Sauce

A wonderful sauce that'll become your go-to helper in the kitchen!

Lubov♀Author avatar
Recipe author
Cuban sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 2 g
Fats 25 % 3 g
Carbohydrates 58 % 7 g
56 kcal
GI: 57 / 0 / 43
  • Cuban cooking is built on a simple, unfussy set of ingredients. For meat, Cubans lean toward pork and chicken; for grains, black beans, corn, and rice. They also cook a lot with yuca, sweet potatoes, and plantains, preparing them every which way—for desserts and sauces as well as alongside meat. Because the pantry is modest, Cubans love to dress their food up with a variety of sauces. The most popular is salsa criolla, made with onion, peppers, tomatoes, and garlic. With so much fruit around, cooks even make fruit-based sauces, like papaya and mango. Here's my take on one version of salsa criolla.
  • In a saucepan, melt the pork fat and add the onion and garlic, cooking until golden. Add the pickled pepper cut into thin strips, the red wine, the tomato paste, and the chopped parsley. Sauté everything, pour in the meat broth, and simmer for about an hour over low heat. Near the end, stir in the citric acid, pepper, sugar, and salt. Use this sauce to dress meat or fish dishes.

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Citric acid - 0  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pepper - 26  kcal/100g
  • Broth - 15  kcal/100g
  • Pork fat - 896  kcal/100g

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