Puerto Rican Sofrito Recipe

Sofregit, Soffritto, or Refogado

Puerto Rican Sofrito Recipe Card
Puerto Rican Sofrito Recipe Card
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Puerto Rican Sofrito, Sofregit, Soffritto, or Refogado is a basic condiment in Hispanic, Latin American, Spanish, and Portuguese cooking. In Puerto Rico, it’s the base sauce for most recipes and typically consists of aromatic ingredients cut into small pieces.

You can use this Puerto Rican Sofrito recipe as a starting point for building flavor into numerous dishes ranging from soups to stews, to rice, etc…

Homemade sofrito will last for 3 months or longer in the freezer if properly stored. Just watch for signs of freezer burn after 3 months. It will last at least 2 weeks in the refrigerator in a sealed container.

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Puerto Rican Sofrito

Puerto Rican Sofrito Recipe

Recipe Author : Mike Gonzalez
Use this Sofrito as a base for building flavor into numerous dishes ranging from soups to stews to pots of rice.

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Prep Time 20 minutes
Total Time 20 minutes
Course Condiment
Cuisine Puerto Rican
Servings 8 small bowls
Calories 10 kcal


  • 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.


Recao is a popular Caribbean herb with many aliases. Among them, culantro, long coriander, ngo-gai, and Mexican coriander. It may possibly be found in Latin grocery stores, or substitute with cilantro.


Calories: 10kcal
Keyword Sofrito
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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.

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