Puerto Rican Sofrito Recipe | Yummly

Puerto Rican Sofrito

Megan Powell: "This turned out great I make a batch of this and…" Read More
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Puerto Rican Sofrito

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The base of all Puerto Rican cuisine, sofrito is an herby, aromatic sauce that will add a ton of flavor to anything you’re cooking. Making a big batch helps get the prep out of the way, and then you’ll have it at your fingertips. You can store sofrito in plastic containers or freeze it in ice cube trays and store them in a zip-top freezer bag for easy use when cooking…

You can use sofrito when making Puerto Rican Rice with Pigeon Peas (Arroz con Gandules) and Shrimp in Creole Sauce (Camarones a la Criolla). It’s also great in Latin-based dishes like fajitas, different rices, and beans. Add it to soups and curries — pretty much any recipe where you’d use peppers and onions, you can add a cube or two of sofrito in their place.

Buy sazón, an annatto-based spice mixture, in the Latin foods aisle at your grocery store, at Latin markets, and online. Fresh culantro is an herb similar to cilantro in flavor, but stronger. It can often be found in Latin and Asian food stores and goes by other names such as recao, shadow benni, or sawtooth herb. If you can’t find culantro, just substitute more cilantro. If you happen to find fresh ají dulce peppers, you can add a handful; they resemble Scotch bonnet peppers in size, shape, and color but are not hot. They’re sweeter and smokier in flavor. The recipe is a Yummly original created by Reina Gascon-Lopez.

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  • 1 yellow onion (small, roughly chopped)
  • 4 green onions (roughly chopped)
  • 1 green bell pepper (medium, seeded and roughly chopped)
  • 1 red bell pepper (medium, seeded and roughly chopped)
  • 1 head garlic (small, cloves separated and peeled)
  • 1 bunch cilantro (tough ends trimmed, coarsely chopped)
  • 1 bunch culantro (tough ends trimmed, coarsely chopped; or use more cilantro)
  • 3/4 cup water (about)
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 3/4 tsp. sazon seasoning (or 1/2 packet)
  • 1 Tbsp. extra-virgin olive oil
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    1. Combine the chopped yellow onion, green onions, green pepper, red pepper, garlic cloves, cilantro, and culantro in a large mixing bowl. Working in batches, blend about one-third of the vegetables at a time in a food processor or blender with about ¼ cup water to create a very finely chopped sauce or paste, similar to pesto or chimichurri. (You may not need all the water.)
    2. Transfer each batch of sofrito to another mixing bowl. Once all of the sofrito is blended, season with salt, black pepper, sazón, and olive oil. Stir well and portion out into small plastic containers or ice cube trays. The sofrito keeps in the fridge for about one week or in the freezer for up to six months (once frozen, transfer cubes to zip-top freezer bags for easy use).
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    NutritionView More

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    Calories10Calories from Fat4.5
    Total Fat0.5g1%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat4.5
    Total Carbohydrate1g0%
    Dietary Fiber0g0%
    Vitamin A6%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviewer Profile Image
    Megan Powell 3 months ago
    This turned out great I make a batch of this and store it in the freezer in a ice tray and I use the cubes when I make Spanish rice. It taste delicious!
    Reviewer Profile Image
    Nicole Clarke a year ago
    Delicious!! I doubled the recipe and sharing with friends.
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    Cleta S. a year ago
    Wonderful and I did freeze in ice tray and put in plastic bag in freezer. Still gives that fresh earth green flavor!
    Reviewer Profile Image
    Miguel B. a year ago
    I fell in love with this sofrito
    Reviewer Profile Image
    Aimee Ortega 2 years ago
    Yummy! I did more of a chop and it smells heavenly!!