Sofrito Puerto Rican Dominican
Bursting with vibrant herbs and bold aromatics, this Sofrito Puerto Rican Dominican recipe is the heart and soul of Caribbean cuisine. A harmonious blend of green and red bell peppers, cubanelle peppers, onions, garlic, cilantro, and fragrant culantro (recao) is brought to life with a touch of olive oil and fresh oregano. Perfectly balanced with optional sweet tomatoes, this versatile base is a culinary powerhouse used to elevate stews, soups, rice dishes, and more. Ready in just 20 minutes, it’s an effortless way to infuse savory, herbaceous flavor into your meals. Easily stored in the fridge or freezer, this sofrito ensures you always have a taste of Puerto Rican and Dominican traditions at your fingertips. Bring authentic island flavors to your kitchen with this essential recipe!
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Recipe Information
Ingredients
- 2 large Green bell peppers
- 1 large Red bell pepper
- 2 large Cubanelle peppers
- 2 medium Onions
- 10 pieces Garlic cloves
- 2 bunches Cilantro
- 1 bunch Culantro (recao)
- 2 tablespoons Fresh oregano
- 2 medium Tomatos (optional, for sweetness)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
Instructions
Wash all your produce under cold water to remove any dirt or impurities.
Chop the green bell peppers, red bell pepper, and cubanelle peppers into medium-sized chunks. Remove the seeds and membranes.
Peel and quarter the onions for easier blending. Peel the garlic cloves as well.
Roughly chop the cilantro and culantro, leaving their stems intact since they are full of flavor.
If using fresh tomatoes, roughly chop them into quarters.
Add all the ingredients, except the olive oil and salt, into a blender or food processor in batches. Blend until the mixture becomes a smooth but slightly chunky paste, scraping down the sides as necessary.
Drizzle in the olive oil and sprinkle the salt over the sofrito. Give it another quick blend to incorporate the oil fully.
Taste and adjust salt if necessary. The flavors should be bold and herbal with a slight kick from the aromatics.
Transfer the sofrito to airtight containers or ice cube trays for freezing. Stored in the refrigerator, it will last about a week. Frozen, it can last up to six months.
Use about 2–3 tablespoons of sofrito as a base in your favorite dishes to enhance their flavor.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 41.9 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3411 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
