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    Home » Kitchen Tips » How-Tos » Easy 15-Minute Sofrito Recipe

    Easy 15-Minute Sofrito Recipe

    Last Updated: Feb 18, 2022

    Jump to Recipe Print Recipe
    Sofrito in two glass storage jars.

    This post may contain affiliate links. Please see our affiliate notice for details. 

    This Sofrito recipe is made of a mixture of fresh aromatic ingredients mainly used in Spanish and Latin American cooking giving your dishes great flavor. 

    Homemade Latin Sofrito made with pepper, onions, garlic, cilantro, green onions - Smart Little Cookie

    Home cooking can be very time-consuming. Especially, when you have a million other things to do with a busy schedule. The days are not long enough. I've had to come up with a system for practically everything in my life to ensure that I can get the most done in a shorter amount of time.

    This homemade Latin Sofrito seasoning is one of those systems and a pretty handy kitchen hack.

    Like in most Latinx households, I have to feed my family at least one home-cooked meal at least 5-6 days a week. And it is not easy to accomplish — to say the least. Even though I love to cook, I like to take my days off from the kitchen once in a while. So on most days, I have to divide my time between many different tasks, and making a full meal for dinner on the table is almost always one of them.

    For me, it is crucial that my food has a great taste even on the days when I can't be in the kitchen for too long. That is why I started making my own fresh homemade sofrito.

    What is Sofrito?

    Sofrito is a mixture of aromatic ingredients mainly used in Spanish and Latin American cooking. It includes peppers, onions, garlic, cilantro, green onions, and culantro. You can also add ajíes dulces (sweet peppers) or cubanelle peppers if you can't find those.

    I use sofrito for almost everything: to season all kinds of meat and cook rice dishes such as rice with beans or rice with guandules, Locrios (rice with meat), and even Paella. I also use sofrito to make Sancocho, which is a delicious stew dish from the Dominican Republic, and many other dishes. It is so versatile that you can literally use it to season all of your meals.

    This simple seasoning is also very convenient to have in your fridge since it automatically saves the time it would take to cut and chop all the vegetables. I know it makes my cooking time a lot shorter and meal preparation way simpler.

    To make this sofrito all you need is the ingredients and a good food processor. Add it to mason jars, seal, and reserve in the fridge. This sofrito recipe can last up to two weeks if kept refrigerated.

    Homemade Latin Sofrito made with pepper, onions, garlic, cilantro, green onions - Smart Little Cookie

    Ingredients

    • Cilantro - this is one of the main ingredients in sofrito. If you’re one of those people that do not like the taste of cilantro, you can opt to leave it out, but I recommend not to. 
    • Culantro - is a common ingredient in Puerto Rican and Dominican cooking. In the Dominican Republic it is known as “cilantro ancho.”
    • Green Onions - this ingredient is not typically added to sofrito. It’s something I like to add to it because I really like the taste of the green onions in my sofrito. 
    • Onions - some like to use white or Spanish onions. I prefer red onions. 
    • Garlic (peeled) - use lots of it! 
    • Green or Red Bell Peppers - you can use green bell peppers only or a combination of both green and red bell peppers. 
    • Aji Dulce Peppers (optional) - Aji dulce is an ingredient that is very common in the Dominican Republic, where it’s known as “aji gustoso” and used to season many of our foods. In the US it is not widely available and can’t be found everywhere. If I can’t find aji dulce, I use cubanelle peppers instead or just leave it out.
    four images of homemade sofrito being prepared in the food processor

    How to Make Sofrito

    1. Roughly chop cilantro, culantro and green onions and place in a food processor or blender. 
    2. Cut onions and bell peppers into medium pieces and add to the food processor. 
    3. Add the garlic cloves and aji dulce, or cubanelle peppers. Pulse the ingredients as you add them to the food processor to start breaking them down so that it all fits.
    4. Blend all until mixed. I particularly aim for a uniform texture in my sofrito.
    5. If desired, feel free to add oregano and/or salt for more seasoning.
    Homemade Latin Sofrito made with pepper, onions, garlic, cilantro, green onions - Smart Little Cookie

    Dominican Sofrito and Puerto Rican Sofrito

    Sofrito is very common among Latin and Caribbean cuisine, especially in Puerto Rico and the Dominican Republic. Because of its popularity, there’s no one way to make or consume sofrito. In fact, sofrito ranges in various colors from green to orange to bright red. It even ranges in taste from mild to spicy. 

    The way that sofrito is referred to is quite different between the Dominican Republic and Puerto Rico. Dominicans will often refer to sofrito as sazón, using ingredients such as bell peppers, onions, garlic, cilantro, tomato sauce or paste, vinegar, and annatto (achiote). However, Puerto Ricans often refer to their sofrito as recaito, commonly using ingredients such as culantro, garlic, green peppers, and ajíes dulces.  

    I like to make my sofrito in its simplest form adding only ingredients I know I use for sure in most of my recipes so that I am able to use it as much as I do. I do not add tomato paste or oregano to my sofrito for a few reasons:

    1. Not all recipes I cook with sofrito call for tomato sauce or tomato paste. Keeping the tomato paste out of my sofrito and adding it at the time of cooking when needed allows me the flexibility to have more uses for my sofrito. 
    2. I add oregano to my recipes at the time of cooking. This allows me to accurately measure this ingredient per recipe as it may vary. 

    What’s the difference between culantro and cilantro?

    While cilantro and culantro can easily be mistaken for one another there are ways to easily distinguish the two. For one, the appearance. Cilantro leaves are small and bunched, similar to parsley leaves. However, culantro leaves are long and thin with serrated edges. This is why you’ll often hear people refer to culantro as spiny cilantro, long-leafed coriander, or saw-toothed mint. In the Dominican Republic, culantro is commonly known as “cilantro ancho” while cilantro is referred to as “cilantrico.” 

    Culantro also tastes stronger than cilantro, which may not be great news for those who don’t like cilantro to begin with. In that case, if you’re aiming to substitute cilantro with culantro, make sure to use it in moderation. While cilantro is often consumed raw, culantro is best when cooked as it releases more flavor. While both herbs are appreciated among different cultures, cilantro is native to North America, Asia, and Europe, while culantro is native to Central America, Europe, and parts of Asia. 

    Frequently Asked Questions

    What Do You Use Sofrito For?

    Sofrito can be used in many types of dishes for various reasons. Although it is most commonly used as a seasoning or base to prepare foods such as meats, it can also be used as a dipping sauce or filling. Instead of hot sauce, try dipping your burritos in sofrito, or use it to top your pasteles or tamales. Everything delicious is worth trying! Be sure to add salt and pepper if using it as a dipping sauce or topping, and maybe add a bit of acidity such as lime juice.

    How to Store Sofrito

    I usually put my sofrito in a covered plastic container and leave it in the refrigerator. You can also leave it in the freezer but make sure to freeze in portions. One way of doing this is by putting it in an ice cube tray that’s each worth two tablespoons of sofrito. This is convenient if you like to drop a cube in your stews and soups, like sancocho for more flavoring.

    How Long Does Sofrito Last?

    While I often leave my sofrito recipe in the refrigerator for up to 2 weeks, it can also last you up to 2 months in the freezer.

    Homemade Latin Sofrito made with pepper, onions, garlic, cilantro, green onions - Smart Little Cookie

    Recipe Notes and Variations

    • Use fresh herbs and aromatic vegetables to make the sofrito recipe. 
    • You may add dried oregano, salt and/or adobo to add more seasonings to your sofrito.
    • If you can’t find ají dulce, use cubanelle peppers instead. 
    • Store in an airtight container in the refrigerator or freeze in portions using ice cube trays.

    Dishes That Can Be Cooked with Sofrito

    • Arroz con Gandules
    • Locrio de Salami
    • Locrio de Longaniza
    • Sancocho
    • Pasteles en Hoja
    • Pollo Guisado
    • Dominican Black Bean Stew
    • Slow Cooker Pernil
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    Pin Recipe

    Easy 15-Minute Sofrito Recipe

    Prep Time15 mins
    Cook Time0 mins
    Total Time15 mins
    Servings: 10 servings
    Print Recipe
    Course: seasoning
    Cuisine: Latin
    Author: Vanessa
    4.34 from 3 votes
    Sofrito in two glass storage jars.
    This Sofrito recipe is made of a mixture of fresh aromatic ingredients mainly used in Spanish and Latin American cooking giving your dishes great flavor.

    INGREDIENTS

    • 1 bunch of cilantro
    • 1 bunch of culantro
    • 1 bunch of green onions
    • 2 big green bell peppers
    • 3 medium red onions
    • 3-4 heads of garlic (peeled)
    • 10 small aji dulce Dominicano (optional)

    INSTRUCTIONS

    • Roughly chop cilantro, culantro and green onions and place in a food processor.
      cutting green onions
    • Cut onions and bell peppers into medium pieces and add to the food processor.
      cutting bell peppers
    • Add the garlic and aji dulce. Pulse the ingredients as you add them to the food processor to start breaking them down so that it all fits.
      adding herbs and garlic to food processor
    • Blend all until mixed and you get a uniform texture.
      Sofrito in a food processor.
    • Transfer the mixture into a plastic container, cover it and put in the refrigerator. This will keep the Sofrito fresh for up to two weeks.
      adding sofrito to a mason jar

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    *This post was first published in August 2012. It was updated in February 2022 with new details, tips, images and video. 

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    I’m a working mom, whose love for food led me to start this blog as a resource for other busy parents. I’m passionate about creating quick and easy versions of the recipes I grew up eating to share with busy parents who want to cook foods filled with Latin flavors that don’t take a ton of time to prepare.

    It is my mission to show you that you can make great flavorful dishes at home without spending the entire day in the kitchen.

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    Reader Interactions

    Comments

    1. Viva

      February 20, 2022 at 2:39 pm

      The Dominican chicken (recipe on the website) I made with the sofrito came out bland. I think I may have done something wrong when making it? Since my food processor was so small, I had to break up the ingredients into batches, add a little bit of water and then mix it all together in a bowl at the end. I didn’t add salt or adobo, I just made it according to the instructions.

      When I made the chicken, I added slightly a little more tomato paste because I used almost double the amount of meat.

      Help! What did I do wrong?

      Reply
      • Vanessa

        March 14, 2022 at 11:04 am

        Did you add salt or adobo to the chicken as stated in the recipe? This could have been the issue.

        Reply
    2. Isabel Bardina

      December 08, 2021 at 10:32 am

      Hi! I'm Cuban/Puerto Rican and I have never seen green onions used in sofrito. Where did you get this idea?
      I use green onions for my Asian recipes.

      Reply
      • Vanessa

        December 13, 2021 at 11:15 am

        Hi Isabel, Traditional sofrito does not use green onion. I add green onion to my sofrito recipe because I enjoy the taste and think works well in this seasoning. You can omit the green onion if you'd like, however, I encourage you to give it a try. 🙂

        Reply
    3. Stephanie Janes

      October 12, 2020 at 6:13 pm

      I will try this recipe as it looks delicious. I was wondering if this recipe can be "canned" like pickles and other canning items. I noticed that it can be frozen but was wondering it I put it in Mason jars and under pressure if this could then become a shelf item. Frozen takes too long to thaw and often distorts the ingredients.

      Reply
      • Vanessa

        July 21, 2021 at 6:03 pm

        Yes, you can store it in mason jars but not as a shelf item. You must refrigerate it. If refrigerated, it will last about 2-3 weeks.

        Reply
    4. Esther

      July 23, 2020 at 10:21 am

      What is the shelf life of frozen sofrito? I have some that has been buried in the freezer for approximately two to three years😩.......

      Reply
      • Vanessa

        July 28, 2020 at 6:37 pm

        I would not use it if it has been in the freezer longer than 3-6 months.

        Reply
    5. Carmina Castro-Casal

      October 04, 2019 at 12:33 am

      4 stars
      Decided to eye a different sofrito recipe and yours made me go run to buy culantro, this sofrito is yummy and only slightly different from my abuelitas recipe.

      Reply
      • Vanessa

        October 04, 2019 at 10:30 am

        Hi Carmina,
        Thank you for your comment. Yes, I love culantro in my sofrito. My mom likes to add ají dulce, so sometimes I add those as well. Glad you like the recipe.

        Reply
    6. Jose Ortiz

      April 10, 2019 at 11:14 am

      Why does your sofrito only lasts two weeks? The recipe we use is slightly different but then again there are many variations of this awesome base. The only times I have seen them "go bad" is when it includes tomato. Some people (mainly in Puerto Rico) call the tomato one sofrito and the green one "recaito". Like Goya. 😊

      Reply
      • Vanessa

        April 17, 2019 at 9:13 am

        Hi Jose! My sofrito doesn’t last more than 2 two weeks because I actually use it all by then. But I agree that it can last longer. I just have never had it last more than that. There are many variations of the sofrito. I use this as my base and sometimes add other ingredients like ají dulce or Cubanelle peppers. I never add tomato though. 😊

        Reply
    7. maru rivera

      December 31, 2018 at 6:28 pm

      Latin Sofrito? Por favor you mean Puerto Rican sofrito!

      Reply
      • Vanessa

        January 21, 2019 at 3:42 pm

        Hi Maru, Please know that sofrito is not only made in Puerto Rico. Thank you for your comment! 😉

        Reply
      • Carmina Castro-Casal

        October 04, 2019 at 12:31 am

        Sorry Maru, do Cubans and Dominicans not exist and don’t make sofrito? I even know non-Caribbean Latinos that make sofrito, Mexicans, Colombians, and Argentinians make it too. Latin Sofrito is accurate.

        Reply
    8. rmatt

      November 30, 2018 at 10:04 am

      can you freeze this recipe?

      Reply
      • Vanessa

        December 01, 2018 at 11:18 pm

        Yes! You sure can!

        Reply
    9. Silvia Martinez

      August 31, 2018 at 7:01 pm

      5 stars
      Excelente, delicioso, fácil y se puede poner a casi todo.

      Reply
    10. Ale

      August 22, 2018 at 2:24 pm

      5 stars
      The base for every recipe! Amazing! Thanks.

      Reply
    11. Enriqueta Lemoine

      August 21, 2018 at 10:04 am

      5 stars
      Sofrito! I love it. That's the base of our Latin cuisine!

      Reply
    12. Yliana

      August 14, 2012 at 6:47 pm

      I love sofrito it cuts my cooking time in half especially in those hard school days when the last thing u want to do is stand there for 15minutes cutting up ur beggies I'm glad u posted this it really is a life saver

      Reply
    13. Chica Fashion

      August 13, 2012 at 9:29 pm

      Nice! I always buy sazon ranchero to skip this part but it seems easy enough and will taste a lot fresher.

      Reply
    14. Ana Crespo

      August 13, 2012 at 10:15 am

      Thanks for sharing this! I appreciate it so will make mine this weekend....I had been thinking about making it but didn't know what the ingredients were besides the cilantro. Anyway, trying to get away from the processed powered stuff ie: Sason Tropical (this one is very salty), garlic power, onion pwr --you know that stuff that has tons of chemicals. So again, thank you for sharing this it's a fantastic comeback.

      All the best,

      Ana

      Reply

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