Recipe

Savory Sofrito Recipe

A silky, smooth sofrito that melts into soups, beans, rice, and weeknight sauces. Big flavor, accessible ingredients, and a blender-friendly method that keeps it low drama.

By Matt Campbell

•

4.9

A glass jar filled with smooth, deep green sofrito on a wooden counter with a spoon beside it

Jump to Recipe

Sofrito is one of those kitchen moves that makes you feel like you have your life together, even if you are cooking in sweatpants and the sink is full. It is a savory blend of aromatics that becomes the flavor starter for everything from beans and rice to soups, stews, braises, and quick pan sauces.

This version is silky and smooth on purpose. No chunky bits, no “mystery crunch.” We blend it until it is glossy, then cook it down slowly so the raw onion edge disappears and the whole thing turns into a spoonable, savory paste you can build on all week.

A blender cup filled with bright green blended sofrito before cooking

Why It Works

Silky texture that disappears into dishes: Blending first, then cooking, gives you smooth flavor without little veggie bits.
Deep savoriness without hard-to-find ingredients: Classic aromatics plus a couple pantry seasonings do the heavy lifting.
Batch-friendly: Make once, freeze in cubes, and you are minutes away from better rice, beans, soups, and sauces.
Customizable heat and herb vibe: Keep it mild for family dinners, or bring the spice when it is just you and your favorite hot sauce.

Pairs Well With

Storage Tips

How to Store Sofrito

Fridge: Spoon into a clean jar or airtight container. Press plastic wrap directly on the surface if you want extra insurance against browning. Refrigerate up to 5 days for best results. Keep it properly chilled and toss it if it smells off, looks moldy, or starts to fizz.
Freezer (best): Freeze in an ice cube tray, then pop the cubes into a freezer bag. This gives you instant portions. Keeps best for 3 months, though it can be safe longer. Flavor and color will slowly fade over time.
Thawing: Toss a frozen cube straight into a hot pan with oil, or melt it into a pot of beans or soup while it heats.
Food safety note: Use a clean spoon every time. This is the kind of jar people hover over, and double dipping ends the party fast.

Green sofrito frozen in an ice cube tray on a kitchen counter

Common Questions

What is sofrito, exactly?

Sofrito is a blended or finely chopped mix of aromatics cooked in oil to build flavor. Different cultures have their own versions. This one is Puerto Rican and Caribbean inspired, but it is a pantry-friendly, blender-smooth take rather than a strict traditional recipe (traditional versions often use culantro (recao) and ají dulce).

Why blend it first instead of chopping?

Because this version is meant to be silky and smooth. Blending creates a uniform paste that cooks down evenly and melts into whatever you are making.

Is this spicy?

Not unless you make it spicy. This recipe uses sweet bell pepper. The optional poblano is generally mild, but it can add a little warmth depending on the pepper. If you want heat, add a small jalapeño or serrano, or a pinch of red pepper flakes while it cooks.

Can I make it without cilantro?

Yes. Swap in flat-leaf parsley, or do a half parsley and half cilantro situation. You can also add a few mint leaves if you like a brighter, greener vibe, just keep it subtle.

Do I have to cook the sofrito?

I strongly recommend it. Cooking removes the raw bite and turns the blend into a savory base with a sweeter, rounder flavor. Raw sofrito is fine for marinades, but it will not taste as finished.

My sofrito turned brown. Did I ruin it?

Probably not. Oxidation happens, especially with cilantro. It can still taste great. A little extra lime juice stirred in at the end can brighten it up, and storing with a thin layer of oil on top can help slow browning.

How many cubes does this make?

If you freeze it in 1 tablespoon portions, you will get about 32 cubes from a 2 cup batch.

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

Blender or food processor
Cutting board and chef’s knife
Measuring cups and spoons
10 to 12 inch skillet or medium saucepan
Silicone spatula or wooden spoon
Clean jar or airtight container for storage

I love recipes that make the next five meals easier, and sofrito is basically that in a jar. When I first started cooking seriously, I chased complicated techniques because I thought “real” skill meant doing the most. Then I realized the pros are not trying to suffer, they are trying to set themselves up for success. Sofrito is my favorite kind of practical: a little prep, a little simmer, and suddenly your rice tastes like you did something impressive on purpose.

Savory Sofrito Recipe

(4.9 Reviews)

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings Makes about 2 cups

Ingredients

1 medium yellow onion, roughly chopped
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1 small poblano pepper, seeded and roughly chopped (optional, for deeper flavor)
8 to 10 garlic cloves, peeled
1 cup packed cilantro leaves and tender stems
1/2 cup packed fresh parsley leaves (or use more cilantro)
2 scallions, roughly chopped (optional, but great)
1/3 cup olive oil, divided
1 1/2 tsp kosher salt, plus more to taste
1 tsp ground cumin
1 tsp dried oregano
2 tbsp tomato paste (optional, for a slightly richer, red-leaning sofrito)
2 tbsp fresh lime juice or 1 tbsp apple cider vinegar
1 to 4 tbsp water, only if needed to help the blender

Instructions

Blend until smooth. Add onion, bell peppers, poblano (if using), garlic, cilantro, parsley, and scallions to a blender or food processor. Add 2 tablespoons of the olive oil and blend until very smooth and glossy. Scrape down as needed. If your blender struggles, add water 1 tablespoon at a time, up to 4 tablespoons, just to get things moving.
Cook it down. Heat the remaining olive oil in a skillet over medium heat. Carefully add the blended mixture. It will sizzle and steam, so go slow.
Season and simmer. Stir in salt, cumin, oregano, and tomato paste (if using). Once it is bubbling steadily, reduce heat to medium-low and cook 15 to 20 minutes, stirring often, until the sofrito darkens slightly and thickens into a spoonable paste. You want it fragrant and mellow, not raw-smelling.
Brighten. Turn off the heat and stir in lime juice (or vinegar). Taste and adjust salt. If you want it looser for pouring, stir in a splash more olive oil.
Store. Cool completely, then transfer to a jar. Refrigerate up to 5 days (use your eyes and nose, and keep it cold), or freeze in cubes for up to 3 months for best quality.

How to use it: Start with 1 to 2 tablespoons for a pot of rice, 2 to 3 tablespoons for soups and beans, and 1 tablespoon to quickly level up ground meat or sautéed veggies.

Nutrition information is estimated.

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