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.
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.
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