Do you ever wonder what gives classic Hispanic food it’s bold flavors? If you’ve had rice and beans at a Latin restaurant, chances are that they used sofrito in their recipe. Truth is, sofrito is the base of most of our cooking. If you want an authentic Puerto Rican sofrito recipe, this one is for you!
What is sofrito and how do you make it?
Do you have a Hispanic friend or abuelita who’s house smells gloriously like onions, peppers, and garlic when it’s time to cook? Oh yes, my friends, this is most likely the strong aroma of sofrito when it first hits the oil in the hot pan. Sofrito is a basic blend of peppers, onions, garlic, and cilantro blended together to create a puree. A puree of pure bliss in a bottle! It is used in stews, rice dishes, Latin pasta dishes, bean dishes and a lot more!
Sofrito to Latinos is like spaghetti sauce to Italians; each family has their own unique recipe open to modifications. I’m all about sharing recipes, so this recipe is credited to my childhood friend Keiry. Can I tell you a little about her? She’s your fiesty, bombshell of a beauty girl next door Latina -all grown up. She’s got class, sass, and umm gorgeous eyebrows!
Growing up with her next door and rollerskating after school with the occasional scraped knee was amazing. Never did I imagine she’d grow up to be a bomb diggity cook! I need her steak recipe, for sure. And maybe she can send me a pumpkin roll recipe she’s perfected. I mean, send the finished product through the correo!
Alright, alright. Let’s get back to the sofrito recipe.
Recipes Using Sofrito- Fully Loaded Nachos, Puerto Rican Porkchops, & Grilled Chimichangas
I made this batch of sofrito a few days before Thanksgiving. I must admit, I typically buy the Goya brand -when I run out of mi madre’s special batch she sends me home with. So I did what I do. I sent every Latina in my friend’s list on Facebook a private message asking for their sofrito recipes. Keiry’s called out to me, and I trust her. Especially since this is the recipe I used for my Thanksgiving arroz, surrounded by my delicious yuca, pernil and arroz de dulce. Que rico fue!
I spent about $10 or $11 for all of the ingredients, which made about a good 10-12 cups; which will last me a month long. I’m actually saving money making the sofrito from scratch. The beauty of homemade fresh sofrito is that you know what is going into your food. And I’m all about intentions. Make your sofrito with love for your family and it’s going to turn out amazing.
I must admit, finding aji dulce peppers can be tricky. Be sure to call ahead to your supermarkets. Don’t forget Asian and Latin smaller markets. Even some corner stores that sell meat may sell them as well. For this sofrito recipe, aji dulce peppers are not optional. If you still don’t have luck, reach out to your local Facebook yard sale groups, ask them if there’s a hidden gem nearby. Make sure they truly are aji dulce, and NOT habernero peppers, they look alike. Sofrito freezes amazingly well in small batches. I would personally drive over an hour to get them if it means I have this batch of sofrito on hand (I found them two hours away, but I was out of town visiting my parents already). But if I’m going to do that, I will stock up -for sure!
Enough is enough. Here’s the recipe mi gente. I assure you, it’s good! Do you have a sofrito recipe you can’t live without? Want to share the recipe? I’m sure we’d all love to try it! Once this batch finishes, I’ll create a Cuban sofrito recipe to share with you all! I hope this recipe brings life to your recipes. Please subscribe and be sure to share this recipe. As always mi gente, buen provecho! Be sure to Like my new Facebook page– Latina Mom Meals
Are you wondering what recipes to use for sofrito? If so, here’s The Ultimate Sofrito List!
Authentic Puerto Rican Sofrito Recipe
Ingredients
- 5 green peppers seeded and chopped
- 2 red peppers seeded and chopped
- 4 cubanelle peppers seeded and chopped
- 1 pack or about 12 aji dulce peppers seeded and chopped
- 5 cups Spanish onions chopped
- 1 cup of garlic chopped
- 1 bunch of recao chopped
- 1 bunch of cilantro chopped
Instructions
- Once everything has been rinsed and seeded, in small batches blend them in either a food processor or blender. (They may have to be done in batches. Onions are great on the bottom, they give off a lot of liquid once blended.)
- Refrigerate in a sealed container. Freeze in small containers extras that will not be used within the next two weeks
Nutrition
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Awesome. .thats exactly the way i do my sofrito. .Fire
Where do you find recao and also cabanelle peppers? And what are cabanelle peppers?
Recao can be found in most Latin American or Chinese grocery stores or even corner stores (if they have fresh vegetables). Cubanelle peppers are a sweet and mild type of peppers. If you do a Google search, the image will pop up. Most stores have them with their peppers, be sure not to pick up the jalapeno. Thanks for your comment, let me know how it goes.
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Easy:
Cubanelle peppers = Italian peppers
Recao = Culantro (the taste of culantro is the same taste of cilantro, but on steroids!
Not too easy:
Real “ajies dulces” are extremly dificult to find in the U.S. (at least in my area So. FL) unless someone brought seeds from P.R. and grows them. (I don’t know if they are also grown in Dominican Republic.) I have found locally what is supposed to be “ajies dulces”, they look similar but are completly tasteless. The real McCoy is very aromatic and heavenly delicious. I have found a kind, named “cachucha” but the taste don’t even come close, well, tasteless also.
So, if any of you find where to get them, please pass the word around.
Thank you Rafael, for the breakdown. 🙂 I’m wondering if I can grow them up north in PA? Haha. Need to look into it, for sure!
In Lancaster Pa, Latin stores carry the aji dulce peppers and they are a little hot or spicy and they always make my fingers burn lol. Is that the real authentic type you are speaking of? I always thought them and the recao make my sofrito taste so amazing! I will not make mine without it!!
Hi Tara, I want to say no. Aji dulce are sweet. You should be able to speak with a produce worker at the Latin store for help. 🙂 But if it works for you, more power to ya!
You can get the seed on amazon
Good to know! Thank you.
Culantro is the other name for Recao.
Thank you, good to know. 🙂
NO! Cilantro is cilantro, recao or culantro is a single long leaf, smells similar but not the same. You can find in Asian groceries .
https://www.thespruce.com/is-culantro-the-same-as-cilantro-1807011
You mentioned red peppers and green peppers. Is this referring to Bell Peppers?
Hi Tina, yes, green bell peppers. 🙂
that is the way I do it. You are correct in one thing los ajies dulces are not easy to find. Some market have them as ajicitos.
Not to be confused with Jamaican Peppers, they look alike however the Jamaican peppers are very spicy. I learned the hard way. Ajies dulce (ajicitos), Recao (culantro). those are the main ingredients for PuertoRican sofrito. I am 64 and have been using those ingredients for many years, Learn from my grandmother. We used to grow mostly everything in the vegetable garden incuding verduras. Is good to know someone else use the same ingredients. Thank you
Your Sorfrito Recipe is on the money it is exactly the way that my family has been preparing those delicioso puertorican meals that are a big part of our culture for so many years….. OMG…….the mere preparation becomes a ritual in my house, the aroma, the total result when you add a spoon of Sorfrito to your meal that will be prepared and served with so much love
Jean, you’re speaking my language! Yes, the smell of sofrito is divine. Keep the love alive! Thank you for visiting.
I put the finished product into ice cube trays, freeze, then place into freezer bags. I take out the number of frozen cubes that I need for my recipe. This way my sofrito stays fresh and doesn’t spoil.
Hey Ely, yes! That’s a real smart thing to do. 🙂
Just bought everything to make you wonderful sofrito can’t wait!! Thanks ❤️
Amazing Yuri, let me know how it came out. 🙂
What is recao in English.
Recao in english is long coriander (like cilantro, but cilantro is short coriander). More potent than cilantro. If you can’t find it, just add in more cilantro. 🙂
Don’t forget the added spices salt pepper adobo cumin and oregano. Make it nice and strong. If it’s kept in the freezer for long periods of time, wash the top layer of the frozen piece before using it or it will taste freezer burned.
I have always bought it made. This time I’m going to make it!!
Yes, it’s so much better home made. Happy cooking!
Which pepper in recipe is aji dulce pepper?
It’s found in local Hispanic markets. You may have to call ahead to see if they have it. 🙂
I live in Nutley, NJ. I found aji peppers in my local garden. I saved the seeds and grow my own now.
Trying to do the same with the recao.
Amazing, that’s the way to go! Make all that sofrito before the snow hits. 🙂
How many servings does this make?
Sofrito is a base. Not a chip dip (just to clarify). I’d say it makes 2 pints.
hello,
I was just curious if using fresh garlic cloves, how many would it take to equal 1cup of chopped garlic. BC the recipe calls for 1cup of chopped garlic but I can see in the photo of the blender, there are whole garlic cloves, and I am wondering how many fresh cloves to put in the blender.
Thanks!!
Hi there, sorry about that. It would be a cup of whole cloves. I’d say two whole bulbs.
Great easy recipe!
Gracias!
i wanna try this recipe,it looks soo good.Can the ajis be skipped and add somenthing else?if you cant find them?I can get sofrito from the store but i really wanna try homemade,,Thanks
If you can’t find them, look for the small and crunchy sweet peppers. Most grocery stores have them in a bag where the peppers are. If you can’t find those, feel free to leave it out and maybe add 1 or 2 more bell peppers (any color). Please let me know how it goes Leslie. 🙂
I just found ajíes dulces and recaito in Scranton, PA at a Price Right. I also found cubanelle peppers at Weis in Mountain Top. I’m all set to make sofrito on the very rainy day. After this I will tackle pasteles using my mom’s hand written recipe. I’m excited.
Yes!!!! I am so happy to hear this!
Looks fantastic! What a great way to serve sofrito. The colors look delicious.
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This is a great recipe but some things are misleading. First, this is not easy. You must thoroughly clean each of the items; especially the cilantro and culantro (recao). Second, with all the cleaning and cutting/chopping the time of preparation is more like 30-45 minutes; not 15. Also, it’s funny that someone mentions the burning. I always stop at ‘La Placita’ in New York so I can bring back authentic aji dulce. They can be hot. I had someone help me make a big batch of sofrito and they rubbed their eye. She started screaming from the pain. As it turned out it was the aji dulce. It happened again with another ‘helper’ got it on their skin and it burned. Anyway, folks should just be aware. Some folks where gloves when preparing sofrito.
Thanks for the recipes.
Oh nooooo! I hauled my toddlers down to the Mexican grocery this morning and was so excited to see they had each and every ingredient for this recipe. I got home and looking at the receipt I bought banana peppers instead of cubanelle 🙁 can I sub these or should I haul my kids back down there for the cubanelles?
Banana peppers is a good substitute for cubanelle peppers. It just is not as sweet as cubanelle peppers. Let me know how it goes Mamie!