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Caribbean-Style Sofrito

Rated as 3.08 out of 5 Stars

"Common in Cuba, Puerto Rico, and the Dominican Republic, sofrito is a blend of herbs and vegetables used in Afro-Latin/Caribbean cooking to season rice, bean, and meat dishes. It has no salt, and appeals to those unfamiliar with Caribbean food because of its authentic taste. The ingredient is vegetarian friendly and can be adapted to accommodate vegans. Adapt the ingredient amounts to suit your personal tastes."
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Ingredients

45 m servings 8 cals
Original recipe yields 96 servings (12 cups)

Directions

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  • Prep

  • Ready In

  1. Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor. Add the tomatoes, green onions, cilantro, tomatillos, and garlic. Blend or pulse according to your preference to make a chunky or smooth mixture. Refrigerate in a covered container up to 5 days, or freeze up to 45 days.

Footnotes

  • Cook's Tip
  • Freeze the sofrito in resealable plastic bags and use as needed, or spoon into ice cube trays to freeze in portions.

Nutrition Facts


Per Serving: 8 calories; 0.1 g fat; 1.7 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I scaled this down and blended into chunks and used in place of salsa. Were all pepper lovers here and it turned out very good. Can't wait to try it in other dishes. Thanks for the post.

Most helpful critical review

Not the sofrito I was looking for. Margie's Cuban Sofrito is the closest I've found to what I know as Sofrito. I guess Sofrito is like Ragu, your mama's is always best. This had no flavor. I...

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Not the sofrito I was looking for. Margie's Cuban Sofrito is the closest I've found to what I know as Sofrito. I guess Sofrito is like Ragu, your mama's is always best. This had no flavor. I...

I scaled this down and blended into chunks and used in place of salsa. Were all pepper lovers here and it turned out very good. Can't wait to try it in other dishes. Thanks for the post.

I never had sofrito as a american girl but my cuban hhuband and brothers did not like this one at all. They said maybe it Puerto Rican Sofrito but not Cuban. I don't know. I never had it. I thou...

Authentic or not, I am a huge pepper, cilantro, and tomatillo fan. That being said, I whipped this up for an afternoon snack. I did scale it down from 96 to 24, seeing as I was the only one eati...

Not bad but as written makes a lot. Perhaps cut in half? Adding lime and salt also really helped spruce up this dish. Makes a tasty addition to seafood, meat, etc.

I can't comment on its authenticity, but I liked the ingredients, and thought I'd give it a go. I initially made it as written but ended up adding salt, more garlic and also some hot sauce. I th...

This is anything but bland, i do not cook beans, soups or many other meals with out sofrito . I make my sofrito the puerto rican style and i have never had a dinner guest who did not ask for my...

I have been doing this for years. This process will cut your cooking time to almost nothing. If you use a plastic spoon to draw from the jar, it will last a lot longer. Excellent tip

This 1 last week, and iI did not care for it. It needed more tomatoes to start and to finish it need more taste.