Homemade Puerto Rican Sofrito
This authentic homemade Puerto Rican sofrito is the aromatic heart of Boricua cuisine.
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.