Sofrito is a base for most Puerto Rican dishes. Growing up, my family added it to beans, rice, omelets, soups and stews. As an adult, experimenting with vegan/vegetarian cooking, I realized Sofrito can be added to anything to make it taste that much better! The smell alone takes me back to my childhood. Below I have a simpler, everyday version. Meaning, some versions add culantro, recao and ajies dulces peppers. Those ingredients are not so easy to find, and are often optional additions, unless you live near a Spanish market. I promise the version below is just as good!

Note: This recipe is better than store bought Sofrito, I see in store shelves now-a-day. Something is definitely missing in those jars. It’s probably a little love!


Everyday Ingredients

  • ¼ Cup Water, or more to get it blending
  • 1 medium Spanish Onion, roughly chopped
  • 1 Green & Red Peppers (or 2 of the same), roughly chopped
  • 1 Garlic Bulb (approximately 6-8 cloves), peeled & roughly chopped
  • 1 Cilantro Bunch

Note: The color will vary but the flavor won’t change! Sometimes it’s red or green. Depends on your peppers.


  1. Add all ingredients to the blender, slowing adding water as needed.
  2. Store in a mason jar for up to 2 or 3 weeks.




Suggested Recipes….

Tom Soco Dressing
Sofrito-Lime Vinaigrette
mashed yuca
Mashed Yuca
sofrito bacon pasta
Tomato Bacon Pasta Bowl

********VIDEO ON HOW TO MAKE SOFRITO!*********

thumbnail sofritoo.jpg

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