"Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it." — FIVEBRIGS
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green bell peppers, seeded and chopped
red bell peppers, seeded and chopped
ajies dulces peppers, tops removed
onions, cut into large chunks
3 medium heads
cilantro leaves with stems
recao, or culantro
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!
Real puerto ricans dont use Cilantro, only Culantro. And no bell peppers. Use ajices dulces and ajitos
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!
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!
This almost the one, except you don't add tomato until find out if you need it in the recipe. We've solved this by making one of each. It can be placed in small containes, labelled and frozen until ready for use
I Love Love LOVE Sofrito in my food. My husband is not Puerto Rican and gets a little overwhelmed especially since I use a little more garlic in mine. I also season in with Adobo not salt and pepper. I love the taste of adobo and since I season most of my food with it anyway I just add it to my sofrito. I love it in black beans ESPECIALLY! I don't use the culantro or red pepper. I just use onion, green pepper, garlic, cilantro and sometimes in a blue moon, I spice it up with a jalapeno or serano. Great classic recipe...makes the house smell...happy.
Very very simple to make. Took just minutes to finish this one. Strong cilantro flavor. I didn't have recao or ajies dulces, and used red tomatoes. This is really good stuff. Used it to make Habichuelas Guisadas and Carne Guisada III. Also wonderful with tortilla chips and as a condiment for a bowl of chili con carne (that's what my teenager did). Mine didn't turn out with that beautiful green color in the picture by latina cook, but the flavor was out of this world! A keeper.... Highly recommended!
SOME OF THESE INGREDIENTS I DID NOT HAVE ON HAND, SO I OMITTED THEM. IT STILL TURNED OUT AWSOME! (- RED PEPPER, - AJIES DULCES, - RECAO OR CULANTRO) I THINK THESE ITEMS WERE MEANT TO BE SUBSTITUTES IF YOU READ TOWARDS THE BOTTOM OF THE RECIPE.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
Calories from Fat: < 1
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