The best sofrito recipe is a flavor building puree of fresh peppers, onion, garlic, tomato and herbs widely used in Latin America and Caribbean cooking. It’s a “secret ingredient” for building dynamite flavor, a base for dishes like Puerto Rican Arroz con Pollo, Picadillo, and so much more.
Sofrito Recipe
My cooking journey has taken me all over the world for flavors and spices. I've learned that the freshest ingredients make the best flavors.
Give me garden picked peppers, newly ripened tomatoes, and vibrant green herbs and I will make you a feast loaded with flavor.
Cooks have been doing this all over the world long before I came along, particularly in the Caribbean and Latin American countries.
There, they have been cooking with a mixture of aromatic ingredients and herbs to develop layers of flavor and taste into so many of their dishes, and I'm here to introduce it to you.
It is called "Sofrito", and you're going to love it.
What is Sofrito?
Sofrito is a sauce used as a base for building flavor into numerous dishes ranging from soups to stews to pots of rice. It is common in Italian, Portuguese, Spanish, Latin American and Caribbean cuisines, where it goes by different names, such as "sofregit", "estrugido" or "refogado".
As with any widely used recipe, you'll find variations from region to region, but the concept remains the same. Sofrito is a mixture of aromatic ingredients, either chopped or pureed, used to add flavor to different foods.
In Spanish cooking, it is made from peppers, onion, garlic and tomatoes, which are then cooked in olive oil - referred to as "sufrito" or "refogado".
In Portugal, it is made primarily of onions and olive oil, and sometimes with garlic and bay leaves - referred to as "estrugido".
Puerto Rican sofrito is a puree of of onions, garlic, aji peppers, green bell pepper, and cilantro and culantro. It is referred to as "Recaíto".
Dominican sofrito incorporates a variety of colorful bell peppers with red onion, tomato paste, garlic, apple cider vinegar, oregano and cilantro.
Sofrito can be green or red, depending on the peppers used and the country of origin.
My version is more Caribbean in influence, but you can adjust it to your desires with other peppers, herbs and seasonings.
Let me show you how to make sofrito at home.
Sofrito Ingredients
- Bell Peppers. Red bell peppers or green.
- Cubanelle Peppers.
- Ajíes Dulces Peppers. Aji Dulce peppers are traditionally used for certain versions of sofrito, like Puerto Rican sofrito, but you can use other peppers, seeded. Try other aji peppers or chilies more local to you.
- Onion.
- Garlic.
- Cilantro.
- Culantro. Use extra cilantro if you can't find it.
- Tomatoes. Optional.
- Salt.
- Olive Oil.
How to Make Sofrito - the Recipe Method
- Add to a food processor or blender the roughly chopped peppers, onion, garlic, cilantro, culantro, tomatoes (if using), and olive oil.
- Add salt to your personal taste.
- Process until you reach the consistency you prefer. Either chunky or very smooth. I prefer a smoother sofrito, as it is easier to freeze and blends more easily into my dishes.
BOOM! Easy enough, right? Homemade sofrito is very easy to make. This makes about 3-4 cups, depending on the sizes of your peppers and onions mostly.
Storage Information
Store in the refrigerator and use as needed or freeze in small batches. Sofrito will last 2 weeks when properly stored in the fridge, or 3 months in the freezer.
I like to freeze mine like this in ice cube trays.
It makes perfect little portions that I can toss into just about anything to build flavor.
Once they are frozen, just pop them out of the tray and transfer them into large freezer bags. Then keep in the freezer. It will last 6 months this way.
It smells so fresh right out of the food processor, like a newly made salsa. Talk about a flavor builder. Homemade sofrito is the best.
Recipe Notes and Variations
Other Ingredients
You can and should experiment with other ingredients. Consider adding apple cider vinegar, like cooks do in the Dominican Republic. Try it with other peppers or tomato sauce.
Spice It Up
If you're a chilihead like me who craves spicy food, incorporate some hotter peppers into the mix. In fact, habaneros are essential to a Mexican variety of sofrito.
Culantro
Culantro is an herb similar to cilantro, though stronger in flavor. Depending on where you are from, it is called by other names, including spiny cilantro, long-leafed coriander, saw-toothed mint, cilantro de hoja ancha, or "broadleaf cilantro" in Spanish, recao in Puerto Rico, or chandon beni in parts of the Caribbean.
You can often find it in Hispanic and Asian markets, but if you are unable to obtain culantro, use extra cilantro instead.
What is Sofrito Used For?
Sofrito is a base to add flavor to many different types of recipe dishes. Spoon it into a pan with chopped aromatics to build a big flavor base.
Add it to soups and stews, ground beef dishes.
It is a big component in rice dishes, like Puerto Rican Arroz con Pollo, Pernil (Puerto Rican Roast Pork), or rice and beans. Puerto Rican sofrito is a big component of Puerto Rican cuisine.
In Cuban cooking, it is used in dishes like Ropa Vieja and Picadillo.
The best sofrito recipe incorporates fresh peppers, onion, garlic, and herbs. You can also include tomato if you'd like.
It’s one of Latin America's “secret ingredients” for building dynamite flavor. Check out my Caribbean Recipes.
What is the Difference Between Recaito and Sofrito?
Recaíto, often called Puerto Rican sofrito, is a puree of of onions, garlic, aji peppers, green bell pepper, and cilantro and culantro. It does not contain tomatoes, typically, though they can be added.
That's it, my friends! I hope you enjoy your sofrito! Let me know what you make with it. I'd love to hear.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Product
Souper Cubes - 2 Tbsp, 1/2, 1 and 2 Cup Silicone Freezer Trays With Lids - Meal Prep and Kitchen Storage Solutions.
You will LOVE these cubes. They are perfect for freezing sofrito, as well as sauces, salsas, soups, stews, and more.
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of These Recipes with Your Newly Made Sofrito
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Sofrito Recipe
Ingredients
- 2 green bell peppers seeded and chopped
- 2 cubanelle peppers seeded and chopped
- 4-5 aji dulce peppers seeded and chopped
- 1 large white onion chopped
- 8 cloves garlic chopped
- 1 bunch cilantro leaves about 1 cup loosely packed
- 2 culantro leaves chopped (replace with extra cilantro if you can’t find it)
- 2 plum tomatoes chopped
- Salt to taste
- ¼ cup olive oil
Instructions
- Add all of the ingredients to a food processor. Process until you reach the consistency you prefer. Either chunky or very smooth.
- Taste and adjust for salt.
- Store in the refrigerator and uses as needed or freeze in small batches.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 2/8/22 to include new photos, information and video. It was originally published on 4/10/19.
Paul:-) says
Hi Mike,
I’ve just whipped a batch of this up using chillies available to me as I could find neither Aji Dulce nor Cubanelle. I used “Fire Flame” (not exactly an accurate description as they are very mild) and Jalapeños along with 3 Scotch Bonnets. Since I’ll be using some of it later tonight for your Carne Guisada recipe I didn’t add Tomatoes but added1/4 cup of Cider Vinegar.
To be honest, it is very good as it is and I’d happily drizzle it over just about anything!
Paul:-)
Mike Hultquist says
Sounds wonderful to me, Paul! Nice.
JG says
This was so easy to make and a delicious addition to the rice and beans recipe I have. I bought the large ice cube trays with lids and froze it.
Mike Hultquist says
Perfect!! Thanks, JG!
Audrey Jackson says
this is the one thing my grandson said he wants for Thanksgiving dinner. His mother makes it but he's not living at home now, so Grandma to the rescue..
I've never made this Puerto Rican rice but now I can with this recipe.
I can't wait to surprise him with it.
Mike Hultquist says
I hope he enjoys it, Audrey.
Lucy Pedersen says
Mike, you outdid yourself again! Thank you so much for this wonderful recipe! I used my own peppers- a few different varieties.. my own herbs.. your idea of freezing it is amazing- I kept some in the fridge, and froze most of it. It is my new favorite for sure!
Mike H. says
I am very pleased to read your review, Lucy. Enjoy it!
Fernando says
You can make recaito in portions in the freezer by pouring it into ice cube. When cooking, can combine sofrito with a bit of sazón, start cooking it before adding the main ingredients like if you're making arroz guisado, carne or pollo asada(o). Sometimes I add a little bit of recaito before making/cooking the pasta sauce
Mike H. says
Thanks for the input, Fernando.
RamonRaymondRivera says
yes me make my own special sofito for long time it's great on all meats an dishes my self develop ideas like a born sickness sorry love to combine ingredients together grand combo sofito me make about 6-8 qts an freezer
Geribelle L Senter says
All I could find at the stores to make the sofrito was Anaheim peppers, mini sweet peppers to go with the bell peppers. I am hoping this is ok as I plan on using it to make the pernil recipe as I want to make the Cuban sandwich Wednesday. We are very limited on what we can find around here.
Mike Hultquist says
Those will work great, Geribelle. You won't get any heat, but definitely great flavor. Enjoy!
Charmaine K Louzao says
I add oregano, capers and spanish olives to my sofrito
Amanda says
Very good recipe, especially for a Puerto Rican sofrito. I don't add tomatoes to mine, and honestly I don't add salt either. I prefer to just add the salt to my dishes without having to control for it in a base I may have made awhile ago. But lots of people do! The pre-made Goya recaito has salt in it.
Mike Hultquist says
Thanks, Amanda! Yes, agreed about the salt. I definitely prefer to add it in later.
Paul says
Hi Mike,
I rectently bought (both fresh and dried) Aji peppers that were simply labelled “Aji Red” and they are on the hot side so I wouldn’t want to use them in this dish. I can’t get hold of Aji Dulce. I have a variety called “Cherry Bomb” and wondered if I could use that rather than Aji Dulce?
Paul
Mike Hultquist says
You can use them, Paul. You can really use any type of peppers for this recipe, to your heat and flavor preference.