Homemade, Puerto Rican sofrito, a blended vegetables including bell peppers, onion, garlic, and cilantro. Blended and stored in a canning jar.
All,  No Oil

Homemade Puerto Rican Sofrito

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If you have ever eaten Puerto Rican cuisine, chances are, you’ve had Puerto Rican sofrito without even knowing it.

Sofrito is a blend of vegetables that are added to a dish during the cooking process.

They say online that you can have it like a dip, however, that’s not really how it’s typically used. Traditionally, sofrito is added to recipes including soups, stews, beans, and yellow rice. 

Anyway, Puerto Rican-style sofrito doesn’t require any cooking at all. All you need to do is to chop them into large chunks, throw them into a blender, and blend until chunky (not a puree). You’ll typically use about 1-2 tablespoons in a dish. 

Because I am not in close proximity to Latin grocery stores, I used what I could find, making some adjustments to the recipe. Your sofrito will still be wonderful and delicious, even without ingredients like aji dulce. 

Always remember: every recipe, no matter how traditional, will have its variations – even within the same city. So, if you see a plethora of recipes with a slightly different ingredient list, that’s why. 

Sofrito hack: I pour and store the sofrito into an ice tray so I can just pop a couple out when ready to use. 

Homemade Puerto Rican Sofrito Recipe

Course: Side Dish
Cuisine: Latin
Keyword: Ingredient, Sofrito


  • 1 yellow or red onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 garlic head
  • 1 bunch cilantro  (2 ounces/~56 grams)


  • First, rinse the cilantro and roughly chop it into four parts.
  • Next, cut the onion into 4 chunks.
  • Roughly chop the peppers into quarters and remove the seeds.
  • Peel and crush the garlic.
  • Next, add the onion, bell peppers, garlic, and cilantro into a food processor or blender. 
  • Finally, blend everything together until chunky.


  1. If you’re using a high-powered blender like a Nutribullet, blend in short pulses until chunky. 
  2. You can use regular yellow onion or sweet yellow onion. It doesn’t matter. We’re using mild onions for this recipe.
  3. The bunch of cilantro was about 2 ounces. 
  4. Blend the sofrito parts. I did about 5-6 batches due to the size of my blender. 
  5. Some recipes call for olive oil or salt. I don’t add those because I like to control those particular ingredients during the actual cook. 
Homemade Puerto Rican sofrito in a jar

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Did you try out this Homemade Puerto Rican Sofrito Recipe?

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