Homemade Puerto Rican Sofrito
Homemade Puerto Rican Sofrito (also known as recao or racaito) originated in Puerto Rico as the aromatic foundation for countless island dishes. This vibrant cooking base combines culantro, onion, garlic, and sweet peppers to create bold flavors that transform ordinary meals into extraordinary culinary experiences. Throughout the Caribbean, sofrito represents more than just a cooking ingredient—it embodies cultural heritage and family tradition passed down through generations.
The distinction between sofrito and recao often causes confusion. Technically, sofrito includes a tomato base in its mixture, while recao refers to the green mixture without tomatoes. Nevertheless, most Puerto Ricans use the term sofrito for both variations. The versatility of this aromatic blend allows it to enhance everything from rice and beans to stews, soups, and marinades, serving as the essential flavor foundation that defines authentic Puerto Rican cuisine. Therefore, rather than incorporating tomatoes directly into the base mixture, Puerto Ricans typically add tomato sauce separately when dishes call for that flavor profile, such as in beans and stews.
Understanding Sofrito
Traditional Puerto Rican sofrito requires culantro, cilantro, onions, bell peppers, aji dulce peppers, and garlic. The beauty of authentic sofrito lies in its balance of aromatic herbs, pungent garlic, and sweet peppers, creating a complex flavor base that adapts beautifully to various cooking applications.
Every Puerto Rican family treasures their own tried-and-true version of sofrito, perfected through generations. Some families might emphasize more culantro for a stronger herbal note, while others might increase the proportion of aji dulce for extra sweetness. These subtle variations reflect regional preferences, available ingredients, and family traditions that have evolved over centuries. The recipe becomes a living artifact of cultural heritage, with each batch telling a story of ancestral knowledge and culinary wisdom.
In the following sections, I’ll be sharing my personal family recipe that has been passed down and cherished in my household. This version strikes what my family considers the perfect balance between herbaceous brightness and savory depth—a combination that has delighted our family gatherings for generations. While I encourage you to follow this recipe for authentic results, don’t be afraid to make subtle adjustments to suit your palate once you understand the fundamental principles behind sofrito’s magic.
Key Ingredients Explored
Culantro vs. Cilantro
Despite similar names, these herbs differ significantly. Culantro features broad, sawtooth leaves with a powerful, savory flavor, making it the star ingredient in sofrito. Cilantro, however, has smaller, frilly leaves with a milder, slightly minty taste.
Depending on your region, you can typically find culantro in local bodegas (whether that is a family-owned convenience store on the street corner in NYC or a modern-day grocery chain like Compare Foods that we have here in Charlotte). If you don’t have a bodega, then check your Asian grocery stores, where it might be labeled as Mexican coriander or ngò gai. If unavailable, tripling the cilantro works as a substitute, though the authentic flavor will be compromised.
Aji Dulce Peppers
These sweet peppers are essential to Caribbean cooking, offering flavor similar to bell peppers without bitterness or heat. Be careful not to confuse them with similar-looking habaneros, which would make your sofrito extremely spicy. Red bell peppers serve as an acceptable substitute when aji dulce peppers aren’t available.
Making Homemade Puerto Rican Sofrito
Begin by thoroughly rinsing the culantro before shaking the leaves dry. Cut approximately one inch from the stems, then roughly chop the remainder. For cilantro, twist off only the leaves to avoid adding stems, which can impart a bitter taste.
Next, peel onions and cut them into large, coarse pieces. Remove the tops from all peppers, clean out the ribs and seeds, then peel garlic cloves and cut off rough bottom tips.
Add olive oil and a small amount of all ingredients into a food processor. Pulse briefly for about 10 seconds to achieve a nice coarse chop. After scraping down the sides, add ¼ cup of water and another portion of ingredients, then pulse until incorporated while maintaining a slightly chunky texture.
Since this recipe produces a large batch, transfer half to a separate bowl while finishing the processing. Once complete, combine both batches and mix gently by hand.
Storage Options
Transfer your sofrito to mason jars for refrigeration or freezing. When freezing in jars, leave room at the top for expansion and defrost in the refrigerator before use.
For more convenient cooking, store sofrito in silicone ice cube trays with lids, with each cube equaling approximately one tablespoon. Once frozen solid, transfer the cubes to freezer bags. Refrigerated sofrito lasts approximately two weeks, while frozen sofrito remains viable for up to six months.
Using Your Sofrito
Add one or two tablespoons of sofrito to enhance various dishes. This versatile base works wonderfully in arroz con gandules, bean dishes, and numerous other recipes. Simply heat oil in your pan, add the sofrito, and sauté until fragrant.
Moreover, sofrito makes an excellent marinade when mixed with dry spices of choice. Pour over meat and let sit for at least 30 minutes, preferably overnight.
Beyond Puerto Rican cuisine, sofrito elevates almost any savory dish, reducing the need for additional onions and garlic. After trying this recipe once, you’ll understand why sofrito remains essential in Puerto Rican kitchens, potentially making you the new sofrito supplier among friends and family.
From my Puerto Rican Kitchen to Yours
¡Buen provecho!
Wakena
Homemade Puerto Rican Sofrito
Equipment
- 1 Food Processor — A food processor creates ideal texture, but a blender works in a pinch—just expect a slightly more liquid consistency.
Ingredients
- 4 bunches Culantro/Recao stems removed, roughly chopped
- 2 bunches Cilantro stems removed, roughly chopped
- 2 White Onions peeled, roughly chopped
- 2 Green Bell Peppers seeded, roughly chopped
- 1 Red Bell Pepper seeded, roughly chopped
- 1/2 lb Ají Dulce (Sweet Aji Peppers) seeded, halved
- 25-30 cloves Garlic tips cut
- 4 tbsp Olive Oil
- 1 cup Filtered Water
Instructions
- Sort ingredients into three bowls: herbs (culantro/cilantro), aromatics (bell peppers/onion), and flavor base (ají dulce/garlic).
- Add 2 tbsp olive oil and a small amount from each bowl to food processor. Pulse briefly (10 seconds) to rough chop.
- Scrape down sides. Add 1/4 cup of water and another portion from each bowl. Pulse until incorporated, maintaining a slightly chunky texture.
- Transfer to large bowl when processor is full.
- Repeat process with remaining ingredients, adding additional water as needed (using up to 1 cup total through the entire process). Complete in approximately 2 batches.
- Combine all processed batches in the large bowl, stirring thoroughly to evenly distribute ingredients.
- Transfer finished sofrito to mason jars for storage.
Notes
- Culantro and ají dulce peppers can be difficult to find in some areas; if unavailable, simply triple the amount of cilantro for a similar aromatic profile and substitute with an additional red bell pepper for color and sweetness without the heat.
- Refrigerate sofrito for up to 2 weeks or freeze for up to 6 months.
- For convenient cooking, portion sofrito into ice cube trays with lids—each cube equals approximately 1 tablespoon, allowing easy transfer from freezer directly to your cooking pot.
