Sofrito Recipe -
Sofrito Recipe
  • READY IN 8+ hrs


Recipe by  

"I received this recipe from my mother in law who resides in Garrochales, PR. It isn't nearly as complicated as other recipes I have seen and is just as delicious. I recommend freezing these in ice trays, then storing in freezer bags and frozen to have on hand. You can double, triple or quadruple, etc as needed. This recipe lasts me about 2 months."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins

    8 hrs 15 mins


  1. Place the garlic, green bell peppers, red bell peppers, green chile peppers, and onions into a food processor, and process to a coarse puree. Spoon the sofrito into ice cube trays and freeze. Once the cubes are solidly frozen, transfer them to a resealable freezer bag. Keep frozen for use as needed.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2010

there is never any cooking involved in must not be familiar with it. You add sofrito to cooked dishes such as beans, corned beef (PRican syle), and chicken...the list goes on and on.

Most Helpful Critical Review
Mar 12, 2010

There is no cooking involved. No combining of the ingredients through heat. This is more of a cold salsa recipe. Not impressed.


10 Ratings

May 12, 2011

Every caribbean family has their own version of Sofrito. Pixelsicle's version contains all the basic ingredients. Great tip on the ice cube freezing - helps you portion it perfectly. I'm not sure what the the reviews are referring to "cooking", there are some people who roast the peppers to give the sofrito more flavor. But yes, the sofrito is used when cooking your dish.

Mar 26, 2010

Worked great for me, ended up using it in both arroz con pollo and black beans, very tasty. BTW, you don't cook Sofrito until you are ready to put it into a dish.

Mar 21, 2012

Excellent base...I rocks this in beans as well as sauce. Tricked it out with fresh cilantro

Mar 13, 2012

This was THE BEST sofrito recipe! Sometimes I add red tomatoes and use less peppers or add some cilantro. Yummy on soups, beans and meats.

Nov 06, 2012

Absolutely WONDERFUL base Pixelsicle!!! We (Arecibo, PR) use the above ingredients (Excluding the chilli peppers), plus cilantro, recao (Culantro leaf/ves),ajices dulce (Sweet peppers: looks like a jabanero but flatter looking and NOT spicy) and absolutely NO tomato (For longer freezer life). I guess different parts of the Island make it different. Some more simpler than others. ;0)

Dec 09, 2013

I usually add cilantro,culantro,some ajicitos when i do mine


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 36 kcal
  • 2%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 4 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Harissa

See how to make Chef John’s all-time favorite hot sauce.

How to Make Mole Sauce

See how to make an authentic mole sauce, Oaxaca-style.

Chef John's Chicken and Rice

See how Chef John makes rich, deeply flavorful arroz con pollo.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States