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Sofrito

The aromatic flavor base of Caribbean and Latin cooking, blending bell peppers, onion, garlic, cilantro, and culantro into a vibrant, herbaceous paste. Freeze in ice-cube trays for easy use throughout the week.

15 minEasyServes 1230 cal/serving

Puerto RicanSauceBlenderVeganPaleoWhole30Low CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 green bell pepper, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 yellow onion, roughly chopped
  • 8 garlic cloves, peeled
  • 2 cups fresh cilantro, packed
  • 8 leaves culantro or extra cilantro (substitute), roughly chopped
  • 8 aji dulce peppers (or 1 cubanelle), seeded
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt

Instructions

  1. 1

    Add 2 roughly chopped green bell pepper, 1 roughly chopped red bell pepper, 1 roughly chopped yellow onion, 8 peeled garlic cloves, 8 seeded aji dulce peppers (or 1 cubanelle), 2 cups packed fresh cilantro, and 8 leaves roughly chopped culantro or extra cilantro (substitute) to a blender or food processor.

  2. 2

    Drizzle in 2 tbsp olive oil and season with 1/2 tsp kosher salt.

  3. 3

    Pulse 20 to 30 times until a coarse, chunky paste forms. Do not over-blend - you want texture, not a smooth puree.

  4. 4

    Taste and adjust salt as needed. Use immediately or refrigerate in an airtight container for up to one week. Freeze in ice-cube trays for up to 3 months.

Questions

Can I make Sofrito ahead?

Yes, it takes well to being made ahead. Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Sofrito?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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