How to Make Authentic Puerto Rican Sofrito - A Step-by-Step Guide

Authentic Puerto Rican sofrito is a flavorful base used in many traditional dishes of the island. This aromatic and vibrant mixture of herbs, aromatics, and peppers adds depth and richness to Puerto Rican cuisine, and is a staple in many kitchens across the Caribbean.

Sofrito is often referred to as the "soul" of Puerto Rican cooking, as it forms the foundation of many beloved dishes such as arroz con pollo, alcapurrias, and pastelón. Its combination of fresh ingredients and bold flavors ...

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Ingredients

  • 1 large green bell pepper
  • 1 large red bell pepper
  • 2 teaspoons olive oil
  • 10 sweet chile peppers (ajicitos dulces), seeded
  • 1 large yellow onion, quartered
  • 1 bunch scallions, trimmed
  • 2 plum tomatoes, seeded
  • 25 cloves garlic, peeled and trimmed
  • 2 bunches fresh cilantro, ends trimmed
  • 2 bunches culantro
  • ¼ cup pimento-stuffed green olives
  • 5 large leaves Caribbean wild oregano (oregano brujo)
  • 2 tablespoons capers
  • ½ cup olive oil, or more as needed
  • ¼ cup water

Information

  • Prep Time: 45 mins
  • Cook Time: 5 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 5 mins
  • Servings: 64
  • Yield: 4 16-ounce containers

  • Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
  • Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
  • Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
  • Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.
  • Nutrition

    29 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 29mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 1g
    • Vitamin C: 42mg
    • Calcium: 12mg
    • Iron: 0mg
    • Potassium: 92mg