The flavorful foundation behind all your favorite Puerto Rican dishes
If you’ve ever wondered what gives Puerto Rican food that rich, bold, can’t-stop-eating-it flavor, let me introduce you to sofrito, the heart and soul of our cooking. Today, I’m sharing my recipe for authentic traditional Puerto Rican sofrito, the way I make it for my family. Trust me, once you try it, you’ll understand why we use it in everything.
What is Sofrito?
Sofrito is a savory blend of fresh herbs, garlic, onions, and peppers all blended together to create the base for many Puerto Rican dishes. From rice and beans to stews and meats, sofrito is that secret ingredient that gives our food its deep, distinctive sabor. It’s not spicy, but it’s packed with flavor. And, it’s made with so much love!
In Puerto Rican kitchens, sofrito is like gold. Every family has their own version, passed down through generations. Some keep it simple, others like to load it up with herbs. However you make it, it’s a must-have staple if you want to bring authentic Puerto Rican flavor to your table.
Ingredients You’ll Need:
Here’s what I use in my batch of sofrito. Some ingredients are easier to find than others, but I’ll share the link to my other recipe below:
- ½ lb ajíes dulces (sweet peppers) – These tiny peppers add wonderful flavor without heat.
- 1 bunch of recao (also known as culantro) – This herb is like cilantro’s bolder cousin. The flavor is deep and aromatic—absolutely amazing.
- 1 bunch fresh cilantro – Easy to find at most grocery stores.
- ⅓ lb peeled garlic cloves – About 2 whole bulbs, ready to go.
- 2 small onions – Or one large, depending on what you have.
- 1 red bell pepper
- 1 green bell pepper
📝 Note: Ajíes dulces and recao can be tricky to find depending on where you live. I get mine from a local Latin market. If you can’t find them, don’t worry—your sofrito will still be delicious without them! Here’s my recipe for making it without it 👉🏻 easy sofrito recipe.
How to Make Sofrito
Let’s get blending! I use a regular Ninja blender, but you can also use a food processor if you have one.
Step 1: Prep the Peppers
Start by cleaning and deseeding the ajíes dulces. This part can be a little tedious, but it’s worth it! Then, roughly chop your bell peppers. No need to dice everything super small since the blender will take care of it.
Step 2: Chop Onions and Herbs
Peel and quarter your onions. Rinse the recao and cilantro well, removing any wilted pieces. I like to trim just a bit off the ends of the cilantro stems, but I don’t throw them all out—they pack a lot of flavor!
Step 3: Blend in Batches
Add a mix of ingredients to your blender along with a splash of water to help it blend smoothly. Don’t go overboard, just enough to get things moving. Blend until smooth but still a bit textured.
I usually do this in a few batches, adding to a big bowl as I go.
Step 4: Combine and Store
Once everything is blended, give your sofrito a good stir in the bowl to evenly mix the batches. This is where the magic happens, it smells so fresh and flavorful!
And don’t waste any sofrito clinging to the sides of the blender. I usually pour a bit of water into the blender, swirl it around, and add that to whatever I’m cooking that day. Pure flavor, nothing wasted!
Store the sofrito in mason jars or bowls. if you would like to make it last even longer, store them in ice cube trays to use whenever you need them.
How to Use Sofrito
Sofrito is a cooking base, not something you eat on its own (though it smells so good, you’ll be tempted!). Use about 1–2 tablespoons as a base for:
- Arroz con gandules (rice with pigeon peas)
- Habichuelas guisadas (stewed beans)
- Pollo guisado (stewed chicken)
- Pastelón, soups, and more
I always keep some in the fridge and freeze the rest in small containers or ice cube trays. That way, I can easily pop out a cube or two anytime I need to cook.
Make It Your Own
Everyone’s sofrito is a little different. Some people add tomatoes, sazon, others like to include olive oil or even a little vinegar. Play with the ratios and ingredients until it’s just right for your taste and the dishes you love to make.
From My Kitchen to Yours
I hope this recipe brings a little bit of Puerto Rico into your kitchen and a lot of joy to your meals. It’s amazing how something so simple can make such a big difference in your cooking.
If you try this recipe, let me know how it turns out by tagging me on your IG @joyful_yessi and don’t forget to check out my Puerto Rican Recipes for more easy and authentic ideas!
💖 Yessi
PS- If you enjoyed this post, make sure to like, share, and subscribe over on my YT channel!
Traditional Puerto Rican Sofrito
Equipment
- 1 bender or food processor
Ingredients
- ½ lb ajíes dulces sweet peppers, deseeded
- 1 bunch recao culantro, rinsed and trimmed
- ⅓ lb garlic cloves about 2 whole bulbs, peeled
- 1 bunch cilantro rinsed and trimmed
- 2 small onions or 1 large, peeled and quartered
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- Splash of water to help blend
Instructions
- Remove seeds from ajíes dulces and chop all peppers into manageable pieces.
- Peel and chop onions into quarters.
- Trim and rinse recao and cilantro, removing any wilted or discolored leaves.
- Add a portion of each ingredient to a blender or food processor along with a splash of water.
- Blend until smooth, repeating in batches as needed.
- Combine all blended batches in a large bowl and stir well.
- Store in airtight containers in the fridge for up to a week or freeze in ice cube trays for longer storage.
