Puerto Rican Sofrito

Here's a classic and authentic Puerto Rican Sofrito recipe — the flavor base of so many delicious Boricua dishes. It’s like the soul of the kitchen in one blend. 🌿🔥

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Puerto Rican Sofrito (Authentic Recipe)

🕒 Total Time: 10 mins | Prep: 10 mins | Cook: 0 mins | Yields: About 2½ to 3 cups

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🛒 Ingredients:

• 1 large green bell pepper, chopped

• 1 small red bell pepper, chopped (optional but adds a nice sweetness)

• 1 large yellow onion, chopped

• 1 head of garlic (yes, the whole head — peeled)

• 1 bunch of cilantro, roughly chopped (stems included!)

• ½ bunch of recao (culantro), if available (this is key for authenticity!)

• 6-8 ajíes dulces (sweet chili peppers) – if you can find them

• 2-3 tablespoons olive oil (optional, for smoother blending)

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👩‍🍳 Instructions:

1. Prep all ingredients: Rough chop your veggies and herbs so they’re blender-ready.

2. Add to blender or food processor: Toss everything in — peppers, onion, garlic, cilantro, recao, and ajíes dulces.

3. Blend it up: Pulse until you get a thick, smooth-ish puree. You don’t want it watery — more like a wet paste.

4. Store it: Transfer to a glass jar or ice cube trays for freezing. Use what you need and freeze the rest!

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🧠 Mom Tips:

• 🧊 Freeze in ice cube trays: Makes it easy to pop one or two cubes into your pot when cooking!

• 🧅 No recao? Use extra cilantro and maybe a couple spinach leaves to bulk it up — not the same, but still tasty.

• 🌶️ Can’t find ajíes dulces? Sub with mini sweet peppers — just avoid anything spicy!

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🥣 Why I Love It:

Sofrito is like my kitchen's secret weapon — it saves so much time and instantly makes any dish taste like abuela came through. I use it in rice, beans, soups, stews — even tofu marinades. It’s the heart and soul of so many Boricua dishes, and once you make your own, you’ll never go back to store-bought!

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