puerto rican sofrito

Sofrito is the aromatic flavor base of many Caribbean dishes. It&#039;s budget-friendly, easy to make, and pure magic in almost any savory recipe.

Puerto Rican Sofrito

onion

green bell pepper (0.79)

cilantro (0.89)

garlic (0.48)

Peel the onion and deseed bell pepper, then quarter them. Rinse the cilantro and chop the bunch roughly.

Add the onion, bell pepper, cilantro, and garlic to the bowl of a food processor. Pulse until a smooth, thick puree forms.

Use the sofrito in a recipe immediately, store in an air-tight container for up to a month in the fridge, or portion into ice cube trays and store in the freezer for up to three months.

Puerto Rican Sofrito is the base for so many dishes, like stews, roast pork, bistec, and beans, made with fresh cilantro, garlic, onions, bell peppers, and other ingredients.

Puerto Rican Sofrito Recipe

red bell pepper

peppers

garlic

cilantro

extra virgin olive oil

culantro (optional if you can find it)

The Cubanelle, also known as "Cuban pepper", is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used...

cubanelle pepper

Garlic Clove

It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulphur than the white onion, which gives it a stronger, more complex flavour. A dozen varieties of yellow onion are grown, following the time of year....

yellow onion

Red Bell Pepper

Roughly chop all ingredients and combine in a large bowl.

Pulse in the blender or food processor in about 4 to 5 batches until finely chopped and semi-smooth but still chunky, but don’t over-blend it into a puree. You may have to stop and use a spoon to mix things around to get it to blend evenly. If you must, you can add a few teaspoons of water to each batch to help it blend.

Transfer the sofrito into ice cube trays to freeze for later use.

Can be frozen up to 6 months. Refrigerate up to 7 days.

I wasn't storing any of this so I omitted the olive oil and just used it straight into my dish. Delicious!

Love this recipe, I keep it in the freezer religiously as it peps up lots of meals.

Very good recipe for sofrito. I’m puertorican and make it too but I add a can of pimientos morrones and I do blend mine.

The sofrito in this recipe is such a tasty base for so many dishes.  It freezes well, speeding up cooking on weeknights (thank you!).  A keeper recipe I remake once my stock runs low.

I remember years ago when I first learned to cook Spanish food and I did have those Tupperware containers and also the country crock or other margarine container at the time lol, thanks for the reminder and laugh

Easy to make &amp; freeze so you have it on hand for recipes. Bravo! 

This is a true Puerto Rico condiment in which my mother handed down to me and I to my daughter. So now my granddaughter uses it on her foods. It’s a generation keeper.

To Puerto Ricans, sofrito is a staple item for an endless number of  beloved meals. Its simple preparation using cilantro, coriander, onion, garlic, bell pepper, and the go-to fave sweet pepper make any Puerto Rican sofrito recipe the easy way to complete any menu. Ready to learn how to make Puerto Rican sofrito? Dive right in…Oh and if you can’t find those precisous Cabunela peppers, you can sub in mini sweets and it will taste just as fresh and delicious.

lb sweet peppers

Cubanela peppers

onions

oregano leaves

salt

vegetable oil

Wash and cut peppers, onions and cilantro into small pieces. Place in a food processor or blender along with garlic and oregano. Process until you have the desired consistency.

Add salt and oil, then mix with a spatula. Divide the mixture into 2 containers with lids. Sofrito can be stored in the fridge for up to 7 days or stored in the freezer until ready to use.

Sofrito is essential flavor base used in Puerto Rican and Caribbean cooking, but you can use it to jazz up just about anything from rice and beans, to savory meat braises and scrambled eggs.

garlic (peeled with the cloves left whole)

green bell pepper

Anaheim pepper (deseeded

olive oil

white vinegar (optional)

cilantro (with the thicker stems removed)

oregano leaves (packed)

Add the sweet peppers, garlic, red and green pepper, Anaheim pepper, onion, oil, vinegar, and salt to the bowl of a food processor or blender. Pulse until the ingredients are roughly chopped.

Add the cilantro and oregano (or culantro, if available). Process/pulse again until it reaches a thick and even consistency. You may need to stop, remove the lid, and scrape down the sides of the bowl 1-2 times, to ensure everything is evenly incorporated.

Use as needed, or transfer the sofrito to mason jars or ice cube trays to freeze for later use.

Learn how to make my family's version of Puerto Rican Sofrito, also known as Recaito, and use it as an easy and flavorful base for stews, rice dishes, and more! It comes together with a few easy ingredients in less than 10 minutes.

Homemade Puerto Rican Sofrito (Recaito)

culantro and/or cilantro (½ cup of each

Prep the alliums &amp; peppers

Peel the onion &amp; garlic. Roughly chop the onion and peppers, taking time to remove the seeds.

Blend

In a food processor combine all ingredients and pulse until a consistent mix is formed. Use as a base for any savory dish you like! 

Thank you for your dishes. It makes me smile just to go back to the good old days with my mom in the kitchen cooking for the holidays.

This will go great with my rice and beans.

While your totally correct that in trying to find all ingredients when making the soffito or recadito, it's essential to try and have them all.
Soffito is to saute..yes with the tomato sauce and the sazon v. The recadito is use in raw form. 
The Cachucha Pepper's/ sweet peppers to me are important and for those who like using them, one  can grow them and freeze. 
I make it a head and put the puree in ice cube trays.. love my Puerto Rico..thank you

I can send you the seeds don’t mind at all. They are not hard to grow.  Grows exactly like bell peppers. I also put the bell peppers In Along with all other stuff..

Great idea for sweet plantains (maduros) that are soft to begin with. How many minutes for green plantain (tostones)?

I soooooo love the tostones ( green platanos). Totally green are hard to find my way. So when I do find them I make large baches and freeze then  I do the first fry, flatten them, put three in a row on the deli meat paper, something like parchment and then I wrap in plastic wrap put in a zip lock bag and freeze. As my Mami use to say “ if Goya can freeze their stuff, so can I “..she use to also freeze the Yuca/Cassava. Good luck

Yes, Queen it was marvelous.  I did tweak it a little I used Better Than Bouillon (Sofrito and Roasted Garlic) and a sprinkle of Goya Adobo Seasoning.

https://www.youtube.com/watch?v=x1qHW9oAFVU

Learn how to make my family’s version of Puerto Rican Sofrito, also known as Recaito, and use it as an easy and flavorful base for stews, rice dishes, and more! This traditional recipe comes together with a few easy ingredients in less than 10 minutes.

Get the recipe: https://salimaskitchen.com/puerto-rican-sofrito/

Ingredients:
1 yellow onion
1 green bell pepper
4 cloves garlic
1 cup cilantro (you can also use ½ cup of culantro if you have it!)

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Top 5 puerto rican sofrito recipes from across the web

The most viewed puerto rican sofrito recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed puerto rican sofrito recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine