Recipe

Puerto Rican Sofrito

A bright, garlicky, herb-packed cooking base you can batch, freeze, and use to build flavor in minutes.

By Matt Campbell

•

4.8

A glass jar of bright green Puerto Rican sofrito on a sunlit kitchen counter with cilantro, garlic, onion, and green peppers nearby

Sofrito is one of those kitchen moves that feels like cheating in the best way. You do a little chopping and blending once, then every pot of rice, beans, soup, and stew tastes like you had a plan all along.

Puerto Rican sofrito leans fresh and herby with cilantro, peppers, onion, and garlic. It is not a salsa, and it is not a cooked sauce. Think of it as a flavor starter that hits the pan first, sizzles for a minute, and builds the foundation for everything else.

This version keeps ingredients easy to find, with a few smart swaps if you cannot track down culantro (recao). And yes, we are freezing it in portions because future-you deserves nice things.

Fresh cilantro, green bell peppers, cubanelle peppers, onion, garlic, and culantro laid out on a cutting board on a bright kitchen counter

Why It Works

Big flavor fast: Sofrito gives you garlic, herbs, and pepper sweetness in one scoop, no extra chopping on a weeknight.
Freezer-friendly: Portion it into ice cube trays so you can grab exactly what you need.
Flexible flavor: Keep it mild and classic, or add ají dulce (common), pimiento, or a small hot pepper if you want a little spark.
Works with your pantry: Use it in arroz con gandules, habichuelas, soups, braises, and even ground meat.

Pairs Well With

Storage Tips

How to Store Sofrito

Refrigerator: Store sofrito in a clean jar or airtight container for 3 to 5 days. Stir before using since the mixture can separate. Use your judgment and discard if it smells off or you see any signs of spoilage.

Freezer (best option): Spoon into an ice cube tray (about 1 to 2 tablespoons per cube). Freeze until solid, then transfer cubes to a freezer bag. Use within 3 months for the brightest flavor.

Pro tip: Freeze a few cubes in slightly larger portions if you cook big pots of rice or stew. Label the bag with “sofrito” and the date. Your future self will thank you.

Food safety note: This is a raw garlic and herb mixture, so keep it cold. Always scoop with a clean spoon to help it last as long as possible.

Green sofrito portioned into an ice cube tray on a kitchen counter, ready to freeze

Common Questions

What is Puerto Rican sofrito?

Puerto Rican sofrito is a blended mix of aromatics and herbs, usually onion, peppers, garlic, cilantro, and often culantro (recao). It is used as a starter to build flavor in rice, beans, soups, and stews.

Is sofrito supposed to be cooked?

You can store it raw, but you typically cook it briefly when you use it. Add it to oil in a pot or pan and sauté until fragrant, usually 1 to 3 minutes, then continue with your recipe.

What if I cannot find culantro (recao)?

Use extra cilantro plus a little more garlic and green onion. Culantro is earthier and stronger than cilantro, so it is not a perfect match, but you will still get a delicious, workable sofrito.

Is this the same as Dominican or Cuban sofrito?

They are cousins, not twins. Many Cuban sofritos are sautéed and may include tomato, but there is plenty of variation by cook and recipe. Dominican versions also vary by family. Puerto Rican sofrito is commonly very green and herb-heavy, especially when culantro is involved.

How much sofrito do I use?

For many dishes, start with 2 tablespoons for a small pot, or 1/4 cup for a larger pot of beans or stew. If your recipe already has lots of aromatics, you can use less. Taste as you go.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Food processor or blender
Cutting board
Chef’s knife
Measuring cups and spoons
Airtight jar or container
Ice cube tray (for freezing portions)

I love recipes that make the rest of your week easier, and sofrito is basically the MVP of that category. The first time I made a big batch, I felt mildly unstoppable. Like, who is this person with labeled freezer cubes and flavorful rice on a random Tuesday?

Now it is my go-to move when I want dinner to taste like it took effort, even if I am cooking in sweatpants and my cutting board is working overtime. One scoop in hot oil, the kitchen smells unreal, and suddenly the whole meal has a backbone.

Puerto Rican Sofrito

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes (base is no-cook)

Total Time 15 minutes

Servings About 2 cups (about 16 to 32 cubes, depending on 1 to 2 tablespoon portions)

Ingredients

1 medium yellow onion, roughly chopped
1 green bell pepper, seeded and roughly chopped
2 cubanelle peppers (or 1 more green bell pepper), seeded and roughly chopped
1 bunch cilantro (stems included), washed and patted dry
6 cloves garlic, peeled
4 scallions, chopped (white and green parts)
6 to 10 culantro leaves (recao) (optional but traditional)
1 teaspoon kosher salt (optional, see note)
2 tablespoons neutral oil (optional, helps blending and storage)

Optional add-ins:

1 to 2 ají dulce peppers for extra sweetness and aroma (a very common addition in many Puerto Rican kitchens)
1 small piece of jalapeño or a pinch of hot pepper for heat (not traditional for every household, but delicious)
1 to 2 tablespoons chopped pimiento or roasted red pepper for a slightly sweeter, rounder sofrito (optional)

Salt note: If you freeze sofrito, I usually skip the salt so I can season each dish properly later. If you mostly refrigerate it and use it quickly, a little salt is fine.

Variation note: Sofrito is a family recipe for a lot of people. Some versions lean heavier on culantro, some on ají dulce, and some include pimiento. This one is a flexible, easy-to-find starting point.

Instructions

Prep and dry the herbs. Wash cilantro (and culantro if using), then pat dry well. Extra water can make sofrito icy when frozen and can dull the flavor.
Rough chop the vegetables. Chop onion, peppers, and scallions into chunks so they blend evenly.
Blend (in batches if needed). Depending on your processor size, blend in batches. Add onion, peppers, garlic, scallions, cilantro, and culantro (if using) to a food processor. Pulse, scraping down as needed, until you get a thick, spoonable paste. If it struggles to move, add the optional oil 1 tablespoon at a time.
Adjust the texture. Some people like it smoother, some like it chunkier. I aim for “wet pesto” texture, not watery. If it gets too thin, you can (1) pulse in a little more pepper or onion, (2) add a small handful of cilantro or scallion, or (3) let it sit for a minute and pour off a bit of excess liquid if your herbs were extra wet.
Store it smart. Transfer to a jar for the fridge, or portion into an ice cube tray for the freezer. Use clean jars and clean utensils so it stays fresh longer.
How to use it. When cooking, heat 1 to 2 tablespoons oil in a pot, add 1 to 3 tablespoons sofrito, and sauté until fragrant, about 1 to 3 minutes. Then build your dish from there.