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Puerto Rican Sofrito

Puerto Rican Sofrito Recipe

Mike Gonzalez
Use this Sofrito as a base for building flavor into numerous dishes ranging from soups to stews to pots of rice.
Prep Time 20 mins
Total Time 20 mins
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.
Keyword Sofrito