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Puerto Rican Sofrito

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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by: Jeannette Quinones
Updated Jul 20, 2017
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  • 4 cubanela peppers (or 2 green bell peppers)
  • 4 large onions
  • 3 garlic cloves
  • 1 lb sweet peppers
  • 1 cilantro bunch
  • 1 coriander bunch
  • 2 tablespoons fresh oregano
  • 1 teaspoon salt
  • 1/4 cup vegetable oil


  • 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

  • tip 1
    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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