Puerto Rican Sofrito

    20 min

    Sofrito in Spanish simply refers to any well cooked sauce. In Puerto Rico it is something like a mirepoix that is used as the base for many dishes, such as soups and stews. Use this to breathe new life into your everyday dishes, or simply add to rice for a delicious pilaf.

    97 people made this

    Serves: 80 

    • 2 green peppers, seeded and chopped
    • 1 red peppers, seeded and chopped
    • 4 Romano peppers, seeded and chopped
    • 1 green chilli, seeded and chopped
    • 3 medium tomatoes, chopped
    • 4 onions, cut into large chunks
    • 3 medium heads garlic, peeled
    • 1 bunch fresh coriander
    • 1 tablespoon salt
    • 1 tablespoon freshly ground black pepper

    Prep:20min  ›  Ready in:20min 

    1. In a food processor, combine all ingredients. Process so that all ingredients are chopped fine, but not puréed. Use immediately in your favourite soup or stew, or freeze in resealable plastic freezer bags or containers.


    Traditional sofrito in Puerto Rico is made with "Ají dulce" chillies, which are sweet and spicy, and wild coriander, or "Culantro". If you can find these ingredients, use 10 ají dulce chillies and 25 leaves culantro, and omit the Romano peppers and green chilli.

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    Reviews in English (73)


    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!  -  15 Feb 2006  (Review from Allrecipes US | Canada)


    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!  -  13 Oct 2006  (Review from Allrecipes US | Canada)


    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!  -  27 May 2006  (Review from Allrecipes US | Canada)