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–+ servings

Sofrito Recipe

Diana Lopez
This homemade Sofrito Recipe is a vibrant blend of peppers, onions, garlic, cilantro, and recao (culantro). Use it as a base to give your stews, soups, rice, beans, or marinades a delicious flavor and aroma. 
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Prep Time 10 minutes
Blending Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Puerto Rican
Servings 4 cups

Ingredients
  

  • ½ lb ajís dulces or mini sweet peppers (*see notes)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 white onion
  • 1 yellow onion
  • ½ lb garlic cloves, whole (about 24 cloves)
  • 1 large bunch (60 g) cilantro
  • 1 small bunch (60 g) recao or culantro (**see notes)
  • 2 tbsp oil (optional)

Instructions
 

  • Peel the onions and the garlic and roughly chop them into large chunks.
  • Rinse all of the peppers, remove their seeds, and chop them into large chunks.
  • Rinse the cilantro and recao or culantro, remove any bad leaves, and roughly chop.
  • Working in batches, place the ingredients in a food processor or blender and pulse until you get your desired consistency (I like mine smooth). Add the oil with the last batch, if using. You may need to stop halfway to stir everything around to make sure everything gets blended.
  • Pour the blended sofrito into a bowl, stir it well, transfer it to a mason jar or airtight container and refrigerate for up to 2 weeks. You can also freeze it by pouring it into ice cube trays, then place the frozen cubes in a resealable freezer bag and freeze them for up to 6 months.

Notes

  • *Ajís dulces are small sweet peppers mostly found in the Caribbean and can be substituted with mini sweet peppers.
  • **Recao or culantro can be found in some Latin or Asian stores in the US. If you can’t find it, you can easily substitute it with more cilantro.
  • Try to blend all of the ingredients by pulsing the food processor or blender. The sofrito may turn watery if you blend at a constant speed.
  • Each frozen cube holds about two tablespoons of sofrito and you can use them as needed. I usually use between 2-3 frozen cubes in my recipes.
  • You will notice that the sofrito is going bad when it turns a darker color, has a foul smell, or has mold in it.
Keyword homemade sofrito, puerto rican sofrito, sofrito
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