Puerto Rican Sofrito

puerto rican sofrito Condiment Puerto Rican
Puerto Rican Sofrito
  • Prep 10 min
  • Total 20 min
  • Servings 4
Updated July 20, 2017


cubanela peppers (or 2 green bell peppers)
large onions
garlic cloves
lb sweet peppers
cilantro bunch
coriander bunch
tablespoons fresh oregano
teaspoon salt
cup vegetable oil


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  • 1
    Wash and cut all the ingredients into small pieces. Place in a food processor or blender and process. Process until you have the desired consistency (in the food processor you will get larger chunks, while in the blender you will get a more homogeneous texture).
  • 2
    Add salt and oil, then mix with a spatula. Dive the mixture into 2 containers with lids. Freeze and it will last a few months or up to 1 month in the refrigerator.

Expert Tips

  • If you can’t find sweet peppers or cilantro, make the sofrito without them.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • To us Puerto Ricans, sofrito is the base and staple ingredient for many of our meals. Its preparation is simple: cilantro, coriander, onion, garlic, bell pepper, and our favorite ingredient: sweet pepper. If you’re in the United States and can’t find this type of pepper, you can use mini sweet peppers. I’ve used them a few times myself. You can make a large batch of sofrito, freeze it and that way you are always ready to cook. Try it!

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