Authentic Old World Puerto Rican Sofrito

What is Sofrito? First, you must understand that Puerto Rican food came from it mix of its Spaniard conquistadors, African slaves, and native Taíno roots. And while it’s quite similar to other Hispanic cuisines, Puerto Rican food still has unique flavors, aromas and blends.

Sofrito is a blend of vegetables and Latin herbs used to season. What is sofrito used for? It’s used in a lot of things. Beans, stews, rices, etc. No Puerto Rican dish is complete without the infamous sofrito. A concoction of fresh roasted garlic, onions, sweet aji, onions, recao, cilantro, red bell pepper and spices. Sofrito is used as the base of any and just about every Puerto Rican dish.

Now, Fun Facts…

There is a BIG misconception about sofrito. Traditionally, there is NO TOMATOES IN SOFRITO. I don’t care where you saw it, what PR based site you got the recipe from or who’s mothers used it, there is NO TOMATOES USED IN SOFRITO, PERIOD! Same goes for green bell peppers. Don’t use it, ever! Wonder why your sofrito doesn’t smell like your grandmothers? It’s because you used tomato’s and green bell peppers and you probably didn’t roast the vegetables either.

As time goes by generations come and go, we lose grip of our roots. We get lazy and want things done the quick and easy way. Love your food. Take the time to prepare your foods properly and pass down traditions. Who but us is left to pass on the torch? If lose it, so will our kids, and so will our heritage. As one of my good friends Kim said to me yesterday “Food is the best physical memory you can have of someone. Food is made with love and it nourishes and comforts you. Be blessed that you can pass on a legacy of food to your children and they can pass on the same legacy of food to theirs” Sofrito is about passing on a legacy people. Our ancestors left this little special recipe for us to pass on to our children.

So here I bring to you, a Puerto Rican Sofrito recipe that has been passed down to me from my grandmother, Doña Margarita Echevarria may her soul rest in peace, I miss you abuelita! This recipe was passed down from her mothers, mothers, mothers, mothers, mother. Which makes this recipe well over a CENTURY years old. You can’t get more authentic than that! 😉

The only change I’m making is using a food processor. Traditionally, this is supposed to be pounded in a Pilon.

Let’s get your ingredients…

This is the ORIGINAL Sofrito ingredients.



  • One Large Red Bell Pepper. Don’t you dare use a jar of roasted peppers! Not in my recipe, do not insult our ancestors! Follow instructions!
  • One Large Yellow Onion
  • 14 Aji dulce
  • 1 head of garlic (roasted) You can do this by drenching the garlic head in olive oil, wrap it in aluminum foil and throw in the oven for 30 min at 350. Skin will just peel right off
  • 1/4 cup PITTED Alcaparrado
  • 1/2 cup Extra Virgin Olive Oil
  • 20 Recao Leaves – Some people call this culantro. Can typically be found in Latin or Asian markets.
  • 1 Bunch Cilantro
  • 1 tbsp Fresh Ground Black Pepper
  • 1 tbsp Oregano
  • 1 tsp Ground Toasted Coriander Seeds
  • 1.5 tbsp Sea Salt
  • 1/4 tsp Citric Acid – my grandma used the juice of one lemon

If you prefer to just purchased this sofrito ready made, just go to my store! Made fresh everyday!

Step 1 – THE MOST IMPORTANT STEP. It’s been lost through the newer generations of misinformed people. Ever wonder why Mexican Salsa tastes so good? It’s because they roast the vegetables. ROAST THE VEGETABLES PEOPLE!

Peel the onion and cut into 4 parts, cut top off red bell pepper and discard seeds, cut tops off aji peppers.


Step 2 – Chop up and put all the ingredients in a food processor.


Don’t forget to add the spices

Step 3 – Process for about 1 min or until all the vegetables are at a consistency like picture below.


Step 4 – Storing your Sofrito… Some people like storing their sofrito in ice cube trays, my grandmother too. Just please, for the sake of sanitary and possible food contamination with God knows what. Use an ice cube try with a lid or top. I found this one at Bed Bath Beyond and I think it cost just a couple of bucks. You don’t want your sofrito developing freezer burns, that’s just yukkkkkkkie!

Tip… This is what I do. After the sofrito is frozen I take it out of the tray’s and store it in a freezer safe zip lock bag. After all, it’s about keeping everything fresh right?

In Johnny words “Sofrito, Cuchifrito, Que Se Joda Un Poquito!”

ENJOY!!!!! And leave a comment when you use this recipe. I want to hear everyones success! Buen Provecho!


1 Comment

Leave a Reply