Puerto Rican Sofrito

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Sofrito is the base of Puerto Rican cuisine used in almost every dish we make! With an explosion of color, flavor and aromas, sofrito is bound to up your kitchen game. 

Vegan | Gluten-free | Soy-free

I think it’s safe to say that sofrito is the base of Puerto Rican cuisine; it’s a multipurpose seasoning and we use it in almost every dish we make!

As with all traditional recipes, no two recipes are alike, and in fact, dare I say that not 2 versions of sofrito will taste, look and smell the same; even when it’s the same person making it. Of course, you can get this at a supermarket, there’s an entire refrigerator specially dedicated to sofrito; different brands and different ingredients.

But nothing truly compares to the one made at home, so today I’m sharing my family’s recipe, straight from my abuela’s kitchen. The explosion of color, flavor and aromas that characterizes sofrito come from a mix of cilantro, culantro, onion, garlic, green cubanela pepper and our favorite ingredient: colorful sweet peppers. 

This is a pretty quick, easy, and innexpensive recipe; it integrates ingredients that you may already have in your fridge. You can use it for soups, stews, veggie ground and rice; or some of my previous recipes: vegan corned beef, coconut-turmeric rice, rellenos de papa, and vegan bacalitos. 

Notes: 

• The color of this recipe will vary depending on the colors of the peppers used. You’ll get a green color if only green peppers are used, or you can get a dark red color if a mix of red peppers and achiote (annatto) oil is used.
• Save time and prepare a huge batch at once, instead of every time you go to cook. Keep it in a glass container with a lid, or freeze it in small portions.

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Puerto Rican Sofrito

Rating: 5.0/5

( 1 voted )

Prep Time: 15 minutes Cooking Time: 5 minutes 5 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 white onions
• 3 garlic cloves
• 8 sweet peppers
• 1 green cubanela bell pepper
• 8-10 leaves of cilantro
• 8-10 leaves of culantro
• Optional: 1 tbsp achiote (annatto) oil

Procedure

1. Cut the vegetables into pieces and remove seeds. 
2. To a blender, add veggies & leaves, and blend for several minutes until it’s completely incorporated.
3. Once everything has been mixed, you can use it immediately to spruce up your meals or store it in a glass jar and refrigerate it.

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