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I’ve got to say this Puerto Rican sofrito recipe is my kitchen MVP. The moment I throw this blend of onions, garlic, peppers, and herbs into a dish, the magic happens. It’s like an instant flavor upgrade that makes everything from soups to beans taste like you’ve been cooking all day. The best part is it takes minutes to make a big batch that lasts for months.
Many cultures throughout the world actually use a green based sauce in a lot of their dishes. Check out my Jamaican Green Seasoning recipe that I use in curry chicken all the time.
What dishes can I use sofrito in?
Sofrito can be used in so many different recipes. I love to add it to soups, stews, beans, almost anything to be honest, hahaha.
This authentic sofrito tastes amazing in many of my recipes like:
Ingredients for authentic sofrito
If you ask around, people make sofrito many different ways, but there are a few ingredients that you will always find in every sofrito. For example culantro which is like cilantros obnoxious older cousin. It’s not sofrito without culantro.
- Yellow or white onions: Adds that sweet and savory base every dish needs.
- Garlic: Infuses bold flavor and aroma into every bite.
- Aji dulce peppers: Brings a subtle sweetness without overpowering heat.
- Culantro & cilantro: Loads up the sofrito with bright, herbal flavor. It’s not sofrito without culantro.
- Olive oil: Smooths everything out and gives it a rich finish.
- Red bell peppers: Adds a sweet and mildly earthy flavor.
- Green bell pepper: Adds an earthy flavor.
How to make this Puerto Rican Sofrito Recipe
Throw the onions, garlic, peppers, culantro, cilantro, and olive oil into a food processor. I like to chop everything a little bit first to make blending easier.
Blend it all until smooth. Use a bit right away and freeze the rest in an ice cube tray for quick, easy portions.
Anytime I need a hit of flavor, I toss a cube straight into the pan, no thawing needed. Whether I’m whipping up rice, seasoning beans, or braising meats, these little cubes of flavor have my back.
Trust me, once you make sofrito, there’s no going back. It’s a game-changer, every single time.
Commonly Asked Questions
Keep it fresh in the fridge for up to a week, or freeze it for up to 3 months.
A blender works just as well. If you’re feeling ambitious, you can also chop everything by hand and use a motor and pestle to smooth it out.
Yes! But culantro has a stronger, earthier flavor. If you can find it, use it!
Puerto Rican Sofrito Recipe
Ingredients
- 2 yellow onion , peeled and chopped, white works too
- 15 cloves garlic
- 1 red bell pepper , chopped
- 1 green bell pepper , chopped
- ½ lb aji dulce peppers , stems removed
- 2 bunches culantro
- 1 bunch cilantro
- 4 tbsp Olive oil
Instructions
- Add everything to a food processor or blender and blend until a smooth consistency.
- Sofrito will last for up to a week in the fridge and about 3 months in the freezer. I like to put a small amount in an airtight container to use for the week. The remaining sofrito, I will freeze in an ice tray. This way you will have perfect portions to use anytime you need some for a recipe.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No measurements
Hi Mimi,
Not really sure what you mean by no measurements. The measurements are listed on the recipe card =).