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 arroz con pollo, picadillo, soups, stews, and so much more.
What is Sofrito?
Sofrito is a flavor base used to build depth in countless dishes, from soups and stews to beans and rice. It’s typically a blend of chopped or pureed aromatic ingredients that is cooked in oil (or sometimes used as a fresh puree) to create a rich starting point for a recipe.
Like many staple “foundation” recipes, sofrito changes from region to region, but the core idea stays the same - layer aromatics early so the finished dish tastes fuller, rounder, and more complex. You will love it for your own cooking.
Where Does Sofrito Come From?
Sofrito is widely used across Mediterranean and Latin American/Caribbean cuisines, with each region putting its own spin on the same concept. You’ll see different names like sofregit, estrugido, refogado, or recaíto, and different ingredient combinations depending on local ingredients and traditions.
Some versions lean tomato-forward and sautéed (common in Spanish-style cooking), others are onion-and-oil focused (Portugal), and Caribbean/Latin versions often shift greener and more herb-heavy with peppers and fresh herbs. Sofrito can be green or red, depending on the peppers and whether tomatoes/tomato paste are included.
| Region / Name | Key Ingredients (Typical) | Notes |
|---|---|---|
| Spanish (often “sufrito” / “refogado”) | Peppers, onion, garlic, tomatoes, olive oil | Usually cooked in oil; often more red/orange from tomatoes |
| Portuguese (“estrugido”) | Onion, olive oil (sometimes garlic, bay leaf) | Simpler, onion-forward base |
| Italian / Catalan-style (“sofregit”) | Onion/garlic + (often) tomato, olive oil | Conceptually similar sautéed aromatic base; varies by region |
| Puerto Rican (“recaíto”) | Onion, garlic, aji peppers, green bell pepper, cilantro, culantro | Herb-forward, usually green; often used as a puree |
| Dominican sofrito | Mixed bell peppers, red onion, garlic, tomato paste, oregano, cilantro, vinegar | Bold and tangy; typically more red from paste |
Let me show you how to make sofrito at home.
Sofrito Ingredients
My version is more Caribbean in influence, but you can adjust it to your desires with other peppers, herbs and seasonings. The full list is in the recipe card at the bottom of the post.
- Chilies. I'm using a combination of bell peppers, cubanelle peppers, and aji dulce peppers, which are traditional for certain versions. Feel free to use any of your favorite peppers.
- Fresh Onion and Garlic.
- Fresh Herbs. Cilantro and culantro.
- Tomatoes. Optional.
- Olive Oil.
How to Make Sofrito - the Recipe Method
Add chopped peppers, onion, garlic, cilantro, culantro, tomatoes (if using), olive oil, and salt to a food processor or blender. Blend to your desired consistency, chunky or smooth.
A smoother sofrito is easier to freeze and mix into 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.
It smells so fresh right out of the food processor, like a newly made salsa.
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.
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
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. Ice cube trays are great for making small portions you can use for just about anything to build flavor. Once they are frozen, transfer them into large freezer bags. Then keep in the freezer.Nutrition Information
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.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 55.
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You will LOVE these cubes. They are perfect for freezing sofrito, as well as sauces, salsas, soups, stews, and more.
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Try Some of These Recipes with Your Newly Made Sofrito
NOTE: This recipe was updated on 12/12/25 to include new photos, information and video. It was originally published on 4/10/19.
Mike says
Mike,
I've canned 100# of tomatoes recently and of course the thought occurred to me - wondering if I can't can sofrito as well - in pint jars I'm thinking - add a little (1 tsp) citric acid to each jar and give it a hot water bath - seems like it would work - your thoughts on this?
I am fairly experienced at canning, on & off over many years and this looks pretty straight forward if I follow all the normal canning guidelines.
best regards
Mike
Mike Hultquist says
Hey, Mike. The FDA doesn't recommend canning foods with oil. However, you can skip the oil and can as you mention, as long as pH is low enough. You can always add the oil in later.
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.