Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
80
Yield:
5 cups
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

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Notes

Recao is a popular Caribbean herb with many aliases. Among them, culantro, long coriander, ngo-gai, and Mexican coriander. It may possibly be found in Latin grocery stores, or substitute with cilantro.

Aji Dulce is a common ingredient in Puerto Rican recipes. It is a small, sweet red pepper. If you can't find it, use red bell pepper.

Nutrition Facts

10 calories; protein 0.4g 1% DV; carbohydrates 2.2g 1% DV; fat 0.1g; cholesterolmg; sodium 89mg 4% DV. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2006
My aunt owns a Puerto Rican store where she makes homemade sofrito to sell. The ingrdients posted are the same as hers and maybe not exactly like hers but it is AWESOME! Anyone who cooks with store bought jarred sofrito will be blown away by the homemade stuff. I absolutely refuse to buy the processed stuff anymore. I am very happy to see this recipe on this site! Read More
(275)

Most helpful critical review

Rating: 2 stars
03/31/2009
Real puerto ricans dont use Cilantro only Culantro. And no bell peppers. Use ajices dulces and ajitos Read More
(22)
98 Ratings
  • 5 star values: 77
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/15/2006
My aunt owns a Puerto Rican store where she makes homemade sofrito to sell. The ingrdients posted are the same as hers and maybe not exactly like hers but it is AWESOME! Anyone who cooks with store bought jarred sofrito will be blown away by the homemade stuff. I absolutely refuse to buy the processed stuff anymore. I am very happy to see this recipe on this site! Read More
(275)
Rating: 5 stars
10/13/2006
Just an idea to save time when cooking. I make my sofrito in bulk and I freeze it in ice cube trays. I have trays dedicated to do just this. Once they are frozen I bag them and keep them in the freezer. When ready to cook I pull out one or two cubes (each cube should be about one tablespoon). Freezing it will preserve the flavor and it will last longer. I learned this from my mother and it really works well. When I make my bulk I share with my daughters and they do the same with it. I don't add salt to the sofrito recipe until I am ready to cook. Happy cooking! Read More
(255)
Rating: 5 stars
05/27/2006
This is such an important seasoning...it's the stuff that makes you wonder "what is that taste?" It's soooo good! The only difference between this recipe and mine is that I don't use green bell pepper, instead I use Cubanelle peppers (I've also seen them called Italian peppers or Italian Frying Peppers). It's a long light green pepper and it's got a much better flavor than green bell pepper. I also don't add salt and pepper (I add those when I actually cook with it). If you don't want red bell pepper or tomato...leave them out and what you have left is a mixture called "Recaito"...I use recaito when I make habichuelas (bean stew). I have very picky friends and relatives but whenever I make my arroz con gandules (yellow rice with pigeon peas) or arroz con maiz (yellow rice with sweet corn)....they have 2 or 3 servings, and what makes them taste so good is sofrito baby! USE IT! Read More
(244)
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Rating: 5 stars
07/28/2008
I Love Love LOVE Sofrito in my food. My husband is not Puerto Rican and gets a little overwhelmed especially since I use a little more garlic in mine. I also season in with Adobo not salt and pepper. I love the taste of adobo and since I season most of my food with it anyway I just add it to my sofrito. I love it in black beans ESPECIALLY! I don't use the culantro or red pepper. I just use onion green pepper garlic cilantro and sometimes in a blue moon I spice it up with a jalapeno or serano. Great classic recipe...makes the house smell...happy. Read More
(45)
Rating: 5 stars
01/08/2004
This almost the one, except you don't add tomato until find out if you need it in the recipe. We've solved this by making one of each. It can be placed in small containes, labelled and frozen until ready for use Read More
(45)
Rating: 5 stars
11/06/2006
Very very simple to make. Took just minutes to finish this one. Strong cilantro flavor. I didn't have recao or ajies dulces and used red tomatoes. This is really good stuff. Used it to make Habichuelas Guisadas and Carne Guisada III. Also wonderful with tortilla chips and as a condiment for a bowl of chili con carne (that's what my teenager did). Mine didn't turn out with that beautiful green color in the picture by latina cook but the flavor was out of this world! A keeper.... Highly recommended! Read More
(31)
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Rating: 5 stars
11/15/2006
there is nothing like homemade sofrito just the smell of it when i add it to my food is insane. store bought sofrito is BAH!!! Read More
(24)
Rating: 2 stars
03/31/2009
Real puerto ricans dont use Cilantro only Culantro. And no bell peppers. Use ajices dulces and ajitos Read More
(22)
Rating: 5 stars
10/28/2012
Nena, my mom is a real, 100% Puerto Rican born and raised on the island. She uses green bell peppers, a whole head of garlic, one onion, and one bunch of CILANTRO and not culantro, because we can't find it here in Central Illinois. Everyone has their own way of making sofrito. Just use what you can find, and if you can't find all the stuff in this recipe, try my mom's way and your food'll taste just as good. :) Add sofrito to any ground meat that you're cooking along with some teriyaki sauce and adobo criollo seasoning if you can find it (look in a hispanic grocery store). Read More
(21)