Sofrito Recipe
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. And by making it at home you will have complete control to customize it to your liking!
Sofrito Recipe
The word “sofrito” comes from the Spanish word “sofreír,” which means “to sauté” or “fry lightly.” It was brought to the Americas by the Spanish, where it was then adapted with the use of local ingredients.
The most popular version is the Puerto Rican sofrito, which is the one we’ll be making in this blog post. You will also find other versions in Latin America, like Colombian Aliños, which I use in many of my recipes like these Colombian Beans With Ham Hocks or my delicious Colombian Chicken Stew.
And how do you use sofrito in your recipes? Just add a couple of tablespoons (or more!) as a base to your favorite dishes like rice, beans, stews, or soups. Use it as a marinade for chicken, beef, pork, or even tofu. Sometimes I also add a small amount to my scrambled eggs or whenever I’m sautéing fish or shrimp. The possibilities are endless!
Ingredients For Making Sofrito
Scroll down to the recipe card to see the complete list of ingredients.
- Ajís dulces. These sweet peppers are found in the Caribbean and are always used in Puerto Rico to make sofrito. They are small and round, very similar to habanero peppers, but without the heat. Since they are not easy to find here in the US, I usually use mini sweet peppers that are readily available at most grocery stores.
- Bell peppers. They will add a lot of flavor to the sofrito. Use a red bell pepper for color and sweetness and a green bell pepper for a stronger flavor.
- Onion. Use a white onion for that strong onion flavor and a yellow onion for an additional touch of sweetness.
- Garlic. Add a lot of garlic! I usually use about 2 heads of garlic to make this sofrito.
- Cilantro. It is a must in many Latin American recipes. Don’t be afraid to use the stems, that’s where you’ll find the most concentrated flavor.
- Recao or culantro. It is very similar to cilantro but with a more potent aroma and flavor. If I had to describe it, I would say that it is a combination of cilantro and parsley. You can get it at some Latin or Asian grocery stores in the US, but if you can’t find it you can substitute it with more cilantro.
- Oil. This is an optional ingredient that I like to use because it adds smoothness to the sofrito and it also helps the flavors bind together.
- You can also add other ingredients like oregano, Sazón, or salt to taste.
How To Make Sofrito
Scroll down to the recipe card to see detailed step-by-step instructions.
The beauty of sofrito is how easy it is to make. Just place all of the ingredients in a food processor or blender and blend!
- Peel the garlic and onions and rinse the peppers, cilantro, recao or culantro with cold water. Remove all of the seeds and chop everything into large pieces.
- Blend all of the ingredients in batches using a food processor or blender, adding the oil with the last batch. Stir the blended sofrito with a large spoon or spatula.
- Pour it into a mason jar or an airtight container and refrigerate. You can also freeze it using ice cube trays to use as needed.
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Frequently Asked Questions
- What is the difference between sofrito and aliños?
There is no difference because they’re the same thing. In Puerto Rico, they call it “sofrito,” while in Colombia, we call it “aliños.” We usually make aliños with any leftover vegetables or herbs like onions, garlic, peppers, cilantro, and even tomatoes so that they don’t go to waste.
- Do I need recao or culantro to make sofrito?
In my humble opinion, no, you do not need recao or culantro to make sofrito. Some will say that sofrito is not the same without it, but I think that you should not stop yourself from making it simply because you can’t find it. You can easily substitute it with more cilantro and still make a great sofrito.
- Should sofrito be green or red?
It all depends on the color of the vegetables that you are using. If most of your peppers are green, your sofrito will turn out mostly green. It will also turn out green if you use a large amount of cilantro and/or recao (culantro). However, if most of your peppers are red, orange, or yellow, your sofrito will have a beautiful reddish hue. Also, keep in mind that it will turn a brownish color once it starts to go bad.
- How do I store sofrito?
Store it in a mason jar or airtight container in the refrigerator for up to two weeks. Make sure it is sealed properly or your fridge will smell like sofrito for days! You can also freeze it for up to 6 months. Simply pour it into ice cube trays and then place the frozen cubes in a resealable freezer bag.
Tools For Making Homemade Sofrito
- Classic Chef’s Knife: This is a great knife to roughly chop all of your ingredients before blending them.
- Bamboo Cutting Boards: These are very practical cutting boards that will help you chop everything you need to make a great sofrito.
- Blender & Food Processor: I got this amazing blender a few months ago and I absolutely love it. It is a food processor and blender all in one!
More Recipes With a Latin Flavor
- Colombian Arroz Con Pollo (Chicken and Rice)
- Colombian Aliños (Sofrito)
- Colombian Beef Stew
- Carnitas Tacos With Cilantro Lime Sauce
- Carne Asada Tacos
- Arroz Verde (Green Rice)
- 30-Minute Arroz Con Camarones (Shrimp and Rice)
Did you make this recipe?
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Sofrito Recipe
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.
