top of page



Sofrito is the base for most Puerto Rican dishes, and this one is better than store-bought (it's difficult to find in the stores in the western United States). Sofrito can be added to beans, rice, soups, and stews; you name it.


10 ají dulce peppers, tops removed

4 onions, cut into large chunks

3 medium tomatoes, chopped

2 green bell peppers, seeded and chopped

1 red bell peppers, seeded and chopped

3 medium heads garlic, peeled

25 cilantro stems (with leaves)

25 recao stems (with leaves)

1 tablespoon salt

1 tablespoon black pepper


  1. Combine ají dulce peppers, onions, tomatoes, green peppers, red peppers, and garlic in a food processor; pulse a few times. Add cilantro stems, recao stems, salt, and pepper. Process until a semi-chunky salsa (not watery) consistency is reached.

  2. Store in a resealable plastic freezer bag. Use as needed or freeze in portions.


Recent Posts

See All


bottom of page