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If you have ever eaten Puerto Rican cuisine, chances are, you’ve had Puerto Rican sofrito without even knowing it.
For a long time, I would ask my abuela to make a large batch of sofrito or recaíto for me, because I thought it was complicated to make. But she only had to show me once and I learned how easy it was to make it.
Learn more on the ins-and-outs of sofrito in my What Is Sofrito blog post.
Note: this recipe is for those who do not have access to all of the traditional ingredients for Puerto Rican sofrito, but still want to make it with easy-to-find, accessible ingredients. There are other variations for this recipe - this is mine and my family's due to limited access.
What Is Sofrito?
Sofrito, sometimes called recaíto, is a blend of fresh vegetables. Dropped into a pan of hot-popping oil, sofrito crackles at the start of the cooking process.
Different regions and even households will have their own versions of making sofrito. For example, in Spain, you can find sofrito made with garlic, onion, peppers, and tomatoes.
Sofrito is similar to the concept of mirepoix, which serves as a cooking base. The purpose of sofrito is to be used as an aromatic cooking base for dishes including sauces, stews, and soups.
Sofrito can be found at grocery stores, however, I highly recommend making it yourself. It hardly tastes the same and it's not worth the disappointment.
I've tried both the shelved and frozen pre-made grocery sofrito and they should just be left there.
Note: this recipe is for those who do not have access to all of the traditional ingredients for Puerto Rican sofrito, but still want to make it with easy-to-find, accessible ingredients. There are other variations for this recipe - this is mine and my family's due to limited access.
Learn more on the ins-and-outs of sofrito in my What Is Sofrito blog post.
How To Make Puerto Rican Sofrito
Puerto Rican-style sofrito does not require any cooking.
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 of sofrito in a dish.
Ingredients Included In Sofrito:
Ingredients:
- 1 yellow or white onion
- 1 red bell pepper
- 1 green bell pepper
- 1 garlic head
- 1 bunch cilantro (2 ounces/~56 grams)
How to Make it:
- Chop the ingredients into large chunks.
- Add the chunks to a blender.
- Blend until the mixture is chunky, avoiding a puree consistency.
- Use about 1-2 tablespoons of sofrito in a dish as needed.
H
Because I am not in close proximity to Latin grocery stores, or stores that have everything I need, I use what I can find, making some adjustments to the recipe. That means, unfortunately omitting ajies dulces.
Your sofrito will still be wonderful and delicious, even without ingredients like ajies dulces.
Always remember: every recipe, no matter how uniquely traditional to your household, will have its variations - even within the same region.
So, if you see a plethora of recipes with a slightly different ingredient list, that’s why.
How To Store & Preserve Sofrito
Sofrito can be stored and preserved in an air-tight container or reusable silicone bag in the refrigerator for up to a week, or in the freezer for months.
To thaw sofrito from the freezer, simply move it from the freezer and into the refrigerator. It should be completely thawed in a day.
I recommend storing sofrito in the freezer if you do not intend on using it in a few days. After awhile, it will begin to lose its color and aroma. Any longer, you'll know right away that is has gone bad.
Sofrito hack: I pour and store the sofrito into an ice tray so I can just pop a couple out and defrost when it's time to cook.
Can You Eat Sofrito Raw?
Puerto Rican sofrito is used as a cooking base. Similar to how many dishes start with onions or garlic, many Puerto Rican dishes start with sofrito.
Some regions may have different ways to use this aromatic base, but in my household and in my family's generations, we cook sofrito at the beginning of a recipe and we don't serve it raw.
But that doesn't mean a challenge can't be made. I made an EPIC, creamy rigatoni pasta made with raw sofrito and ripe avocado.
Frequently Asked Questions About Sofrito
Puerto Ricans use sofrito as the flavorful base for many traditional dishes, adding depth and aroma. It's a staple ingredient that brings together herbs, peppers, and aromatics for authentic Puerto Rican cooking.
Sofrito has a savory, herbaceous flavor with a hint of sweetness and freshness, thanks to its mix of onions, peppers, garlic, and cilantro. The exact taste depends on the ingredients and their proportions.
Puerto Rican sofrito typically uses culantro, ají dulce, and sometimes tomatoes, giving it a vibrant green color. Dominican sofrito, or sazón, often includes tomato paste and has a redder hue with a slightly different flavor profile.
Puerto Rico's national dish is arroz con gandules, a savory rice dish cooked with pigeon peas, sofrito, and spices. It’s a must-have at holiday gatherings and celebrations.
Yellow onions are the go-to for sofrito because of their balanced flavor, but white onions work well, too. Both provide a solid aromatic base without overpowering other ingredients.
Sofrito translates to "sautéed" or "stir-fried" in English, but it’s more commonly known as a cooking base or seasoning blend. Its exact name can vary depending on the culture.
Arroz con gandules, mofongo, and tostones are iconic Puerto Rican dishes. They showcase the island’s love for bold flavors, plantains, and vibrant spices.
Salsa and sofrito are not interchangeable because they have different flavors and uses. Salsa is a topping, while sofrito is a cooking base that builds depth in dishes.
Recipes Using Puerto Rican Sofrito
Drop a heaping spoonful of sofrito in these plant-based, Puerto Rican recipes:
If you want to make your Puerto Rican dish complete, try out fried sweet plantains.
It's time for that homemade sofrito to hit the oil!
Homemade Puerto Rican Sofrito Recipe
Ingredients
- 1 yellow or white onion roughly chopped; red can also be used
- 1 red bell pepper roughly chopped
- 1 green bell pepper roughly chopped
- 1 garlic bulb (entire garlic head/bulb; about 10-12 cloved) peeled
- 1 bunch cilantro (2 ounces/~56 grams) roughly chopped
Instructions
- Add the onion, red bell peppers, green bell peppers, garlic, and cilantro into a food processor or blender. Blend everything together until you have a chunky sofrito sauce.
Notes
- If you’re using a high-powered blender like a Nutribullet, blend in short pulses until chunky.
- You can use regular yellow onion or white onion. If you only have red, that works too.
- The bunch of cilantro was about 2 ounces.
- Blend the sofrito in parts. I did about 5-6 batches due to the size of my blender.
- Some sofrito recipes call for olive oil or salt. I don’t add those because I like to control those particular ingredients during the actual cook.
Nutrition
Did you try out this Homemade Puerto Rican Sofrito Recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us
Breakfast Lentils With Cinnamon Brown Sugar
Cheryl
I love sofrito! It's a must in our house, food just doesn't taste as good without it. Over the years I add or leave out depending on what I have available but it's always good no matter what ingredients it has. It's the heart of our food in Puerto Rico. ♥️
Aly Michell
Yes, it's so good! It also makes cooking so much easier since you don't have to chop down base vegetables since sofrito has all of them already blended up.