Puerto Rican Sofrito
Sofrito is the heart and soul of Puerto Rican cooking, a flavorful base used in stews, rice dishes, beans, and marinades. This homemade version is fresh, vibrant, and way better than store-bought!
Servings
1 (32oz) mason Jar
Cooking Time
20 min
About this Recipe
By: Naysha Rivera
Sofrito is the heart and soul of Puerto Rican cooking, a flavorful base used in stews, rice dishes, beans, and marinades. This homemade version is fresh, vibrant, and way better than store-bought!
Ingredients
-
1 large yellow onion, roughly chopped
-
1 white onion, roughly chopped
-
1 red bell pepper, roughly chopped
-
1 green bell pepper, roughly chopped
-
1 bunch culantro (or substitute with extra cilantro)
-
1 bunch cilantro, stems included
-
2 heads of garlic, peeled
-
10 ají dulce peppers (small sweet Caribbean peppers) or substitute with mini bell peppers
-
2-3 green onions, chopped
-
½ cup olive oil
Notes:
Culantro is key! It has a deeper, more intense flavor than cilantro. If you can find it, use it!
Freeze sofrito in ice cube trays for easy use in future meals. Just pop out a cube when needed!
Use it as a base for arroz con gandules, beans, soups, stews, and marinades.
Step by Step Instructions
Step 1
Prep the ingredients – Remove stems and seeds from the peppers and roughly chop all ingredients.
Step 2
Blend it up – In a food processor or blender, add everything except the olive oil. Pulse until finely chopped.
Step 3
Add olive oil – Slowly drizzle in the oil and blend until you get a chunky paste. Do not over-blend into a smooth puree.
Step 4
Store it – Transfer to a glass jar or an airtight container. It keeps for 1 week in the fridge or 3 months in the freezer.
Click Image Below For Video Tutorial:
