This Puerto Rican sofrito recipe is from my grandmother. It is the flavor of my childhood and one of the most nostalgic things to me. The smell of sofrito cooking on the stove will always transport me back to her kitchen. She has always made large batches of it and then shared it with her daughter-in-laws. I wanted to be able to do that for my children, so I decided it was time to learn how to make it.

Spoiler alert, it’s so easy! You can make it in 5 minutes. The most time-consuming part is peeling the garlic. Read on for the recipe and instructions. And stay tuned for recipes that feature this Puerto Rican Sofrito recipe as a base!

Is this Puerto Rican Sofrito Recipe green or red?

This recipe makes a green sofrito. My grandmother also calls it recaito because of the heavy presence of cilantro. Red sofrito calls for red peppers and uses tomato sauce.

Is sofrito spicy?

It is not spicy. The recipe calls for garlic, peppers, onions, cilantro, and parsley. Use bell peppers for their traditional flavors.

How should sofrito be stored?

You can store sofrito in the refrigerator for up to a week or in the freezer for several months. I portion out the sofrito into 2 tbsp ice cube molds and then store them in a freezer bag once frozen solid.

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What special equipment do I need to make this Puerto Rican Sofrito Recipe:

The only specialty equipment you need for this recipe is a blender. Check out the one we use below.

Ninja Blender

If you’re looking to change or upgrade some other kitchen basics, here are some of the things we use and love!

Measuring Spoons

Measuring Cups

Chefs Knife

Check out this Chicken Marinade for any night!

How to Make This Puerto Rican Sofrito Recipe:

Makes about 6 cups

Ingredients:

4 bulbs (heads) of garlic

3-4 large onions

3 large green peppers

2 bunches of cilantro

1 bunch of parsley (I use flat parsley, not curly)

Instructions:

Wash all of the produce before starting.

Peel the heads of garlic and place them in a blender. You don’t need to cut or crush the individual bulbs, just make sure they are fully peeled. Peel and quarter the onions and add those to the blender as well. Next, cut the green bell peppers in half and remove the seeds from them. Cut them in half again and then add them to the blender as well.

Blend the ingredients on high speed for a minute or until the ingredients start to break down. Then add one bunch of cilantro and blend for another minute or two until the cilantro is incorporated. Add the second bunch of cilantro and blend again, and then add the parsley. Let the sofrito blend until all of the ingredients are broken down and fully incorporated. You may need to stop the blender and push down the ingredients that are stuck on the sides with a spoon or spatula.

Store the sofrito in the refrigerator or freeze it. I recommend freezing in small portions, such as one or two tablespoons or a quarter cup, so that it’s easier to pull out of the freezer for use in recipes!

Don’t forget to like, share, and rate the recipe! Let us know if you have had Puerto Rican Sofrito before!

Puerto Rican Sofrito Recipe

5 from 3 votes

With only a few ingredients, you can make this delicious, herbal base to so many Puerto Rican Recipes

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Prep Time 10

Total Time 10

Servings: 6 cups

Course: Main Course

Cuisine: Puerto Rican

Ingredients Method

Ingredients

4 bulbs of garlic (heads of garlic)
3-4 large onions
3 large green peppers
2 bunches of cilantro
1 bunch of parsley I use flat parsley, not curly

Method

Wash all of the produce before starting.
Peel the heads of garlic and place them in a blender. You don’t need to cut or crush the individual bulbs, just make sure they are fully peeled.
Peel and quarter the onions and add those to the blender as well.
Next, cut the green bell peppers in half and remove the seeds from them. Cut them in half again and then add them to the blender as well.
Blend the ingredients on high speed for a minute or until the ingredients start to break down. Then add one bunch of cilantro and blend for another minute or two until the cilantro is incorporated.
Add the second bunch of cilantro and blend again, and then add the parsley. Let the sofrito blend until all of the ingredients are broken down and fully incorporated.
You may need to stop the blender to scrape down the sides with a spatula in order to fully blend the ingredients.
Store the sofrito in the refrigerator or freeze it. I recommend freezing in small portions, such as one or two tablespoons or a quarter cup, so that it’s easier to pull out of the freezer for use in recipes!