Remember opening a tub of butter and finding what looked like green salsa instead? Yeah, if you grew up in a Puerto Rican home, chances are there was always a recycled container filled with sofrito in the refrigerator.
You may not have known everything that went into it, but you knew that smell the second it hit a hot pan.
Sofrito isn't a salsa or something we eat by the spoonful. It's the flavor base we use for rice, beans, soups, and so much more.
And listen, every family makes their sofrito a little differently. Some add ají dulce and recao, while others keep it simple with the ingredients they can find. This is how I make my homemade sofrito. I'll also show you how I store and freeze it so there's always some ready when I need it.
This sofrito recipe post was originally published in 2016. It has been updated to include more information and more detailed instructions.
Why You'll Love This sofrito Recipe
- It makes cooking easier. Do the washing and chopping once, then your homemade sofrito is ready for future meals.
- It freezes beautifully. Store sofrito in small containers or freeze it in cubes so you can remove only what you need.
- It is full of fresh flavor. Its aroma is something a jar cannot completely duplicate.
- You can use it in so many dishes. Add it to rice, beans, chicken, ground meat, soups, and stews.
Jump to:
What is sofrito?
Sofrito is a savory pureed blend of herbs, various peppers, a ton of garlic, and onions. Basically a sofrito sauce that gets cooked into the foundation of your dish. The backbone of the Puerto Rican food culture. For many Boricua families, it's a must-have in the refrigerator or freezer.
Puerto Rican sofrito gets its flavor from four main groups of ingredients: fresh herbs, peppers, onions and garlic. Culantro and cilantro make it fresh, earthy and herbaceous. The combination of peppers adds sweetness with just enough vegetal bitterness for balance. Spanish onions bring moisture and a subtle sweetness, while garlic creates that bold, savory flavor we recognize as soon as sofrito hits a hot pan.
We add sofrito as a base to stewed dishes like asopao de camarones (a thick rice and shrimp stew that resembles gumbo, but it's more on the soup side.)
Sofrito Ingredients you'll need & why
The ingredients to make sofrito can all be found in the produce section.
- Green and red bell peppers: Adds body, freshness, color, and natural sweetness.
- Cubanelle peppers: Also called frying peppers. These long, and light-green peppers add a mild pepper flavor without the heat.
- Ají dulce: Small aromatic sweet peppers that gives Puerto Rican sofrito its distinctive flavor.
- Spanish onions: Adds subtle sweetness and savory depth.
- Garlic: Adds bold flavor -and yes, this recipe uses plenty. I buy the pre-peeled ones for ease of use.
- Recao: A stronger cousin of cilantro, also called culantro. A little goes a long way.
- Cilantro: Adds a bright, fresh herbal note that balances the peppers and garlic. It's what makes sofrito sofrito.
When Ingredients Are Hard to Find
Let's talk about something important: what I call diaspora food gaps - the difficulty of finding culturally important ingredients when you live away from communities and markets that regularly carry them.
If you're like me, living stateside and not particularly close to a heavily populated Latin community, finding specific ingredients can require visiting several stores or driving far out of your way.
Outside of growing your own sofrito garden, there may be some ingredients you may not find locally. Here are the harder to find ingredients.
- Ají Dulce: #1 hardest to find for readers and myself.
- Without ají dulce, you lose some distinctive sweet Caribbean pepper aroma.
- Culantro: Also known as recao, it's the cousin of cilantro and has a stronger flavor profile.
- Without recao, the herbal flavor will be lighter.
- Cubanelle Peppers: Also known as frying peppers.
- Without Cubanelle peppers, you lose some mild pepper flavor and body.
These ingredients contribute something special, but difficulty finding one should not prevent you from making homemade sofrito. The flavor may differ from the complete recipe, but you can leave out an unavailable ingredient and still make a useful, flavorful cooking base.
The beauty of sofrito is that is highly customizable. In fact, my mom, she doesn't usually add all of that. She's more of a minimalist when it comes to cooking with Puerto Rican sofrito. My mom sticks to using green bell peppers, Spanish onions, a ton of garlic, and a generous handful of cilantro. That's it.
Tips on Finding Ingredients
How To Find Ají Dulce and Recao
Look for ají dulce and recao in Latin or Caribbean markets, Asian markets, and international produce stores.
Ají dulce may be labeled ajíes dulces, ajícitos, or cachucha, depending on the community.
I find myself always asking an employee for help, and they'll often point to a small hidden spot on a rack.
Warning: Ají dulce can easily be confused with extremely hot habanero or Scotch bonnet peppers. Don't rely on appearance alone. Check the label and ask an employee to confirm before purchasing, if you have reservations. (I also always give a smell test before purchasing, to see if it smells spicy. Trust me, I learned this the hard way.)
Recao may be labeled culantro. It is usually right next to where cilantro would be, and it's usually in packaging and labeled recao or culantro. It has a long flat serrated leaf.
If you're in the northeast see if you have a local Price Rite or Produce Junction around, they seem to have these ingredients -usually.
How to Make Sofrito
Step 1: Prep
Rinse the produce thoroughly and let excess water drain, and pat ingredients dry. Remove the ends of the cilantro and recao stems, pepper stems and seeds, peel the onions and garlic, and roughly chop the larger vegetables.
Step 2: Process
Working in manageable batches, add ingredients into your food processor. Blend until the consistency resembles crushed tomatoes.
Use the pulse button and stop occasionally to scrape down the sides. (Do not add water.)
Step 3: Mix & Store
If you are using multiple batches, I like to add the homemade sofrito into a large bowl to give it a thorough mix, before storing it in an airtight container.
You do not need to cook the sofrito before storing or freezing it. It is kept as a fresh mixture and cooked later when you add it to a recipe.
Storage & Freezing
Growing up, my mom always stored her sofrito in recycled margarine containers. Heck, she still does! You don't need a special container -any clean, food-safe container with a tightly fitting lid will work.
My rule is to ask myself, "How much sofrito will I use over the next few days?" I place that amount in a small, clean container with a tightly fitting lid and refrigerate it, then freeze the rest immediately.
I grew up seeing sofrito refrigerated for much longer, and I have personally kept it for up to two weeks. For more conservative food-storage guidance, however, I recommend refrigerating only what you'll use within three to four days and freezing the remainder.
Sofrito freezes beautifully, which is why many families double or even triple their batches. It takes a little more work upfront, but afterward, you'll have homemade sofrito ready for arroz con gandules, beans, guisados, and other meals over the next few months.
You have several options for freezing sofrito:
- Ice cube trays: Ideal for small, convenient portions. Once frozen solid, transfer the cubes to a freezer bag or airtight container.
- I highly suggest using silicone ice cube tray molds with a lid. There are also various sizing options to choose from.
- Small Freezer bags: Fill the small bags, press out the excess air, and freeze them flat to save space. You can also freeze smaller portions so you don't have to thaw the entire bag at once.
- Freezer-safe containers: A good option when you regularly use larger amounts. I buy deli containers in bulk and find that the 8-, 12-, and 20-ounce sizes work well for my family.
How do you use sofrito?
To use sofrito, you add it near the beginning of the cooking process. Sauté it in a little oil for a few minutes, until the peppers, onions and garlic become fragrant and begin to soften. This creates the first layer of flavor before you add your remaining ingredients and seasonings.
Depending on the recipe, tomato sauce and seasonings such as adobo or sazón may be added after the sofrito becomes fragrant.
Cooking with sofrito is also used to season meat before it is roasted, baked or braised. Rub it over chicken, pork, or beef and allow the meat to marinate, or add it directly to the braising liquid. As everything cooks, the sofrito melts into the dish and gives it that deep, savory flavor we know and love.
How much sofrito should I add?
The amount of sofrito you should add depends on the recipe and the size of the dish. I think of it more like serving sizes. If it's for four people, I usually add two tablespoons, but since I have a larger family of seven, my go to is always a ¼ or ⅓ cup.
For a smaller pot of rice, beans, soup, etc. two to three tablespoons is a good starting point. Larger recipes may need more. If you're following one of my recipes, use the amount listed there and adjust it to your family's taste over time.
Recipes Using Sofrito
Notes From My Kitchen
This recipe came from my childhood friend Keiry. Years ago, I asked the Latina women I trusted how their families made sofrito. Keiry's version called out to me. I love using this sofrito recipe when I can find all of the ingredients, and I tend to make large batches when I do.
My mother has sent me home with her own batches, and readers have shared that they learned similar combinations from their mothers and grandmothers. The purpose remains the same, but every family leaves its own fingerprint on sofrito.
I made slight changes to her recipe. If you want the original sofrito recipe list I shared in 2016, here it is:
Original 2016 Sofrito Recipe Ingredients List
- 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
Authentic Puerto Rican Sofrito
Equipment
- food processor
- Large mixing bowl
- Cutting board
- Sharp knife
- Airtight refrigerator and freezer-safe containers
Ingredients
- 3 medium green bell peppers (stems, seeds, and membranes removed and roughly chopped)
- 1 medium red bell pepper (stem, seeds, and membranes removed and roughly chopped)
- 2 Cubanelle peppers (stems and seeds removed and roughly chopped)
- 12 to 15 ají dulce peppers (stems and seeds removed)
- 1 large Spanish onion (peeled and roughly chopped, about 2 ½ to 3 cups)
- ½ cup peeled garlic cloves (about 20 to 24 cloves)
- 8 to 10 recao or culantro leaves (rinsed and roughly chopped)
- 1 large bunch cilantro (rinsed and roughly chopped, about 2 packed cups of leaves and tender stems)
Noly says
Awesome. .thats exactly the way i do my sofrito. .Fire
Pat says
Where do you find recao and also cabanelle peppers? And what are cabanelle peppers?
Latina Mom Meals says
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.
Rafael says
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.
Latina Mom Meals says
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!
Tara says
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!!
Latina Mom Meals says
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!
Gary Scott says
I live in CT and found them in a Spanish Market called C Town I saved some of the seeds and grew them in a 5 gallon Bucket with holes drilled in the bottom and bottom sides that way if it gets to cold I can bring them in
Gerry says
You can get the seed on amazon
Latina Mom Meals says
Good to know! Thank you.
T. Ponce says
I live in south Florida, and they were super hard to find until I went to Broward meat & Fish supermarket. They have them there, and all other ingredients. They’re also good quality and super cheap!!
Ken N. says
I get mine out of FL as well, from cubanfoodmarket.com - they are a bit pricey but the flavor in my black beans is so worth it! They come in a cool little burlap sack and you can freeze them from there.
Angel Gutierrez says
Culantro is the other name for Recao.
Latina Mom Meals says
Thank you, good to know. 🙂
Tina W says
You mentioned red peppers and green peppers. Is this referring to Bell Peppers?
Latina Mom Meals says
Hi Tina, yes, green bell peppers. 🙂
Damaris says
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
Jean Medina says
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
Latina Mom Meals says
Jean, you're speaking my language! Yes, the smell of sofrito is divine. Keep the love alive! Thank you for visiting.
Ely says
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.
Latina Mom Meals says
Hey Ely, yes! That's a real smart thing to do. 🙂
Yuri says
Just bought everything to make you wonderful sofrito can't wait!! Thanks ❤️
Latina Mom Meals says
Amazing Yuri, let me know how it came out. 🙂
Jeannette Marquez says
What is recao in English.
Latina Mom Meals says
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. 🙂
Norma says
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.
Doris says
I have always bought it made. This time I'm going to make it!!
Latina Mom Meals says
Yes, it's so much better home made. Happy cooking!
Chibi says
Which pepper in recipe is aji dulce pepper?
Latina Mom Meals says
It's found in local Hispanic markets. You may have to call ahead to see if they have it. 🙂
Ali says
I have a queston. When using the Aji Dulce do you take the seeds out? if so is there an easy way to do this? or do you chop them up with the seeds in it?
Latina Mom Meals says
This is the hardest part with making sofrito. I like to cut the aji dulce in half and have a large bowl of water to submerge the cut pepper into and easily rinse away the seeds. I do not get every single seed out. Personally, I never had an issue with it and honestly, it's too much work lol! But aim for removing most. Don't agonize over it. 🙂 Hope this helps!
Nancy says
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.
Latina Mom Meals says
Amazing, that's the way to go! Make all that sofrito before the snow hits. 🙂
Juana Isaac says
How many servings does this make?
Latina Mom Meals says
Sofrito is a base. Not a chip dip (just to clarify). I'd say it makes 2 pints.
courtney davidson says
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!!
Latina Mom Meals says
Hi there, sorry about that. It would be a cup of whole cloves. I'd say two whole bulbs.
Jenny Q says
Great easy recipe!
Latina Mom Meals says
Gracias!
Leslie Gallardo says
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
Latina Mom Meals says
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. 🙂
Ivelysse says
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.
Latina Mom Meals says
Yes!!!! I am so happy to hear this!
adams@nationalrestaurantny says
Looks fantastic! What a great way to serve sofrito. The colors look delicious.
Evie Vasquez says
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.
Mamie says
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?
Latina Mom Meals says
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!
Latina Mom Meals says
Hmm interesting! Sofrito is always cooked! It is never to be eaten raw like a salsa hehe.
maria says
I thought recao and cilantro was the same thing.
Neyssa says
Hey, nope. They're not.
Lourdes says
Ají dulces are also called cachucha where I live. Love my sofrito!
Anthony Garcia says
It cant never be better the p.r style ,all others may imitate it but cannot duplicate it ?
Carmen says
Very good this is the one that I make