Salsa Roja Para Frijoles Negros

Sweet Pepper Sauce for Black Beans

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is an exceptionally good sweet pepper and tomato sauce dating back to the beginning of this century. Traditionally it is served with Cuban black beans, but may be used with any meat or fish.


  • pint olive oil
  • ¾ lb. tomatoes, peeled and chopped
  • 2 clove


Heat the oil in a saucepan and add the tomatoes. Cook, stirring with a wooden spoon until the tomatoes have disintegrated, about 5 minutes. Add all the rest of the ingredients, except the vinegar, and cook, stirring from time to time, over low heat until the sauce is thick. Remove from the heat and stir in the vinegar.