Puerto Rican sofrito is the aromatic holy trinity of Caribbean cooking—a vibrant, herbaceous paste that forms the flavor foundation for countless traditional dishes. This essential condiment combines culinary tradition with incredible versatility, making it a must-have in any kitchen celebrating Latin cuisine.
Sofrito (pronounced so-FREE-toh) translates to “lightly fried” in Spanish, and that’s exactly what this magical mixture is. The beauty of homemade sofrito lies in its freshness and the ability to customize it to your taste preferences. Unlike store-bought versions, when you make sofrito from scratch, you control the ingredient quality and intensity, resulting in a more vibrant, complex flavor profile that elevates everything from rice and beans to pernil and pollo guisado.
The traditional base of Puerto Rican sofrito includes cilantro, recao (culantro), garlic, onions, and peppers—ingredients that have been passed down through generations of Puerto Rican families. What makes this recipe “the best” is the careful balance of these components and the proper technique to extract every ounce of flavor. The fresher your ingredients, the more vibrant your sofrito will be.
This recipe yields enough sofrito to use throughout the week or to freeze in ice cube trays for convenient portions. I recommend making a large batch because once you taste the difference homemade sofrito makes in your cooking, you’ll wonder how you ever cooked without it. Whether you’re preparing mofongo, gandules, or any number of Puerto Rican classics, this sofrito is your secret weapon.
For the best results, use a food processor rather than a blender—it creates the ideal texture that’s chunky enough to maintain character but fine enough to distribute evenly throughout your dishes. The cooking process is equally important; you want to sauté the sofrito gently to bloom the flavors without browning or burning it, which would result in bitterness.
One of the greatest advantages of making sofrito at home is the ability to adjust the heat level and ingredient proportions to match your family’s preferences. Some Puerto Rican families prefer more garlic, while others emphasize the peppers. This recipe provides the classic balance, but don’t be afraid to make it your own.
I love storing sofrito in glass jars in the refrigerator where it keeps for up to two weeks, or portioning it into ice cube trays and freezing for up to three months. Having sofrito on hand means you’re always just minutes away from creating authentic, restaurant-quality Puerto Rican meals at home. Learn more about Caribbean cooking basics to expand your culinary repertoire even further.
Ingredients
- 1 bunch fresh cilantro (about 1 cup loosely packed), stems removed
- 1 bunch fresh recao/culantro (about 1 cup loosely packed), stems removed
- 1 red bell pepper, roughly chopped
- 1 yellow onion, roughly chopped
- 8-10 garlic cloves, peeled
- 2 ajíes dulces (sweet peppers), roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano (optional, for deeper flavor)
Instructions
- Rinse all fresh herbs thoroughly under cold water and pat completely dry with paper towels—excess moisture will dilute your sofrito and affect its shelf life.
- Remove stems from cilantro and recao by holding each bunch at the base and stripping the leaves upward with your fingers, or use a knife to trim away the woody stems.
- Roughly chop the red bell pepper, yellow onion, ajíes dulces, and fresh herbs into manageable pieces for the food processor.
- Add cilantro, recao, red bell pepper, onion, garlic, and ajíes dulces to a food processor fitted with the metal blade attachment.
- Pulse the mixture 8-10 times until you achieve a coarse paste texture with visible herb and vegetable pieces—do not over-process into a smooth purée.
- Add tomato paste, kosher salt, black pepper, and dried oregano if using.
- Pulse an additional 3-4 times until the tomato paste is evenly incorporated throughout the mixture.
- Heat extra virgin olive oil in a large sauté pan over medium heat until it shimmers but does not smoke.
- Carefully transfer the sofrito mixture from the food processor into the heated oil.
- Stir continuously for 3-5 minutes, allowing the sofrito to cook gently and the flavors to bloom without browning the herbs or vegetables.
- You’ll notice the mixture will release its aromatic oils and the color will deepen slightly—this is exactly what you want.
- Remove from heat once the sofrito is fragrant and slightly darker in color, being careful not to let it brown or burn.
- Allow the sofrito to cool to room temperature before transferring to clean glass jars or airtight containers.
- For storage, press plastic wrap directly onto the surface of the sofrito before sealing containers to minimize oxidation.
- Refrigerate for up to 2 weeks in glass jars, or freeze in ice cube trays for up to 3 months for convenient portioning.
Pro Tips
- Recao (culantro) is essential to authentic Puerto Rican sofrito and differs from cilantro—it has longer, thinner leaves with a more intense flavor. If you cannot find recao at your local market, check Latin or Caribbean specialty stores, or substitute with additional cilantro, though the flavor profile will be slightly different.
- Ajíes dulces are small, sweet peppers that contribute subtle sweetness and authentic flavor to sofrito. They’re typically available at Latin markets and many well-stocked grocery stores. If unavailable, substitute with additional red bell pepper or a small amount of piquante pepper for dimension.
- The key to the best sofrito is using the freshest ingredients possible. Visit farmers markets when available to source the highest quality cilantro, recao, peppers, and garlic. The fresher your ingredients, the more vibrant and flavorful your finished sofrito will be.
- Never skip the cooking step—raw sofrito lacks the developed, complex flavor that makes it special. The gentle sautéing blooms the herbs and releases their essential oils, creating depth and richness that raw versions simply cannot achieve.
- Store sofrito in small glass jars or ice cube trays in the freezer for maximum convenience. Frozen sofrito cubes are perfect for quick meals—simply pop one or two cubes into your pan when you’re ready to cook.
- This sofrito freezes beautifully for up to three months, making it practical to prepare large batches when ingredients are in season or on sale. Proper freezing technique ensures your sofrito maintains quality and flavor throughout storage.
- Sofrito is the flavor foundation for countless Puerto Rican dishes including rice with beans, chicken stew, seafood soups, and roasted meats. A single tablespoon of sofrito can transform simple ingredients into authentic Caribbean cuisine.
- For a spicier version, add one or two seeded and minced habanero or scotch bonnet peppers to the food processor. Start conservatively as these peppers are extremely hot—you can always add more but cannot remove heat once incorporated.
- The texture should resemble a coarse paste with visible herb and vegetable pieces, not a smooth purée. This texture allows the sofrito to distribute evenly throughout dishes while maintaining character and visible herbs.
- Some Puerto Rican cooks add a small amount of sazon with culantro to their sofrito, though traditional recipes rely solely on fresh ingredients. Experiment to find your preferred flavor profile.
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