Homemade Sofrito: The Heart of My Puerto Rican Kitchen

If there’s one thing that defines Puerto Rican cuisine, it’s sofrito. This aromatic blend of ingredients is the soul of our stews, rice dishes, beans, and practically everything that comes out of a Boricua kitchen. For me, making homemade sofrito isn’t just a recipe—it’s a tradition, a connection to my roots, and honestly, an act of love.

What is Sofrito?

Sofrito is a base made from fresh ingredients like peppers, onions, garlic, cilantro, and other seasonings that vary slightly depending on the family or region. In Puerto Rico, it’s the foundation of our cooking, the magic touch that transforms simple ingredients into something unforgettable. Every Puerto Rican household has its own version, passed down through generations, and mine is no exception.

My Recipe for Homemade Sofrito

Today, I’m sharing how I make my sofrito. It’s simple, fresh, and full of flavor. Here’s what you’ll need:

Ingredients:

• 1 large yellow onion

• 1 green bell pepper

• 1 red bell pepper

• 1 bunch of cilantro (with stems—don’t skip them, they’re packed with flavor!)

• 1 bunch of recao (culantro), if you can find it (about 10-12 leaves)

• 10-12 ajíes dulces (Puerto Rican sweet peppers)

• 6 garlic cloves

• 1 tablespoon olive oil (optional, but I like the touch it adds)

Instructions:

1. Wash all the ingredients thoroughly. Seriously, don’t skip this step—freshness is key.

2. Roughly chop the onion, bell peppers, and ajíes dulces. No need to be precise; it’s all going into the blender anyway.

3. Toss the garlic cloves, cilantro, and recao into the mix.

4. Blend everything in a food processor or blender until it’s smooth but still has a little texture. If it’s too thick, add a splash of water or the olive oil to help it along.

5. Done! You’ve got sofrito ready to use or store.

I like to freeze mine in ice cube trays so I can pop out a cube whenever I’m cooking. It keeps the flavor fresh and makes life easier.

Why Homemade Matters

Sure, you can buy sofrito in a jar at the store, and I won’t judge if you do (okay, maybe a little). But there’s something special about making it yourself. The smell of fresh cilantro and recao, the vibrant colors, the way it fills your kitchen with that unmistakable aroma—it’s a sensory experience you can’t get from a jar. Plus, you control what goes in. No preservatives, no weird additives, just pure Boricua goodness.

How I Use It

Sofrito is my go-to for almost everything. A spoonful in my arroz con gandules (rice with pigeon peas), a base for habichuelas guisadas (stewed beans), or even a quick sauté for chicken or pork. It’s versatile, and a little goes a long way. My kitchen doesn’t feel complete without a stash of sofrito waiting for me.

A Piece of Home

Making sofrito reminds me of my abuela and the hours we spent in her kitchen. She’d tell me stories while chopping peppers, and I’d watch her hands move like they knew the recipe by heart. Now, every time I make it, I feel like I’m carrying a piece of her—and Puerto Rico—with me, no matter where I am.

So, if you’ve never made sofrito before, give it a try. It’s more than a recipe; it’s a taste of Puerto Rican culture. And if you’re a fellow Boricua, let me know—what’s your sofrito secret?

Buen provecho,