Sofrito is the base sauce for most Puerto Rican recipes, and this one is better than store-bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.
Sofrito, sofregit, soffritto, or refogado is a basic preparation in the Mediterranean, Latin American, Spanish and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.
Please Support the Hispanic Food Network
Puerto Rican Sofrito Recipe
- 2 green bell peppers seeded and chopped
- 1 red bell peppers seeded and chopped
- 10 ajies dulces peppers tops removed
- 3 medium tomatoes chopped
- 4 onions cut into large chunks
- 3 medium heads garlic peeled
- 25 cilantro stems with leaves
- 25 recao stems with leaves
- 1 tbsp salt
- 1 tbsp black pepper
- In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.
Did You Know
In Puerto Rican cuisine, sofrito is mostly used when cooking rice dishes, sauces, and soups. Sofrito is closely related to recaíto.
The two main ingredients that give Puerto Rican sofrito its characteristic flavor are recao (culantro) and ají dulce, but red and green cubanelle peppers, red bell peppers, pimientos, yellow onions, garlic, plum tomatoes, and cilantro are also added.
All red peppers are roasted, seeded, and then added to the sofrito. Sofrito is traditionally cooked with olive oil or annatto oil, tocino (bacon), salted pork and cured ham. A mix of stuffed olives and capers called alcaparrado is usually added with spices such as bay leaf, sazón and adobo.
Recipe Roundup Weekly Newsletter
Signup to receive our new recipes every week. Every Monday we send out last week’s newly published recipes. Never miss a recipe from Hispanic Food Network.