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Sofrito is the indispensable base of so many Latin American, Caribbean and most notably Puerto Rican dishes.   It’s a blend of garlic, onions, peppers and cilantro (or culantro, which is a more potent cousin of cilantro), plus sometimes tomatoes or tomato sauce and other seasonings.  It can be kind of loose or thick, depending, and it may be quite pureed or still a little chunky.

Sofrito in a glass jar with the lid off.

Peppers in Sofrito

The most common peppers used in sofrito are a combo of cubanelle peppers and ajices dulces.  Cubanelle peppers are often available at supermarkets, and certainly markets with a good selection of Latin produce.  If you can’t find them you can use Italian frying peppers.  

Puerto Rican Sofrito

Ajices Dulces

Ajices dulces might be a little harder to find, but if you are serious about your sofrito it’s worth hunting around for a source.  These brightly colored peppers are popular in in the Caribbean, particularly Puerto Rico, Cuba and the Dominican Republic.  The Chili Pepper Madness website also tell us that they might be called/spelled Ají dulces,  ají dulce, ajicito or ajíes in Puerto Rico; ají gustoso or ají cachucha in the Dominican Republic; or ají cachucha in Cuba. The name translates to “Sweet” (dulce) “Pepper” (aji).

They look like haberneros but are hardly spicy at all, compared to super hot haberneros.  They start off as green and then ripen to varying shades of oranges and reds.  As the name suggests there is a sweetness to them, and they are really quite mild as hot peppers go, much milder than jalapenos.  

Glass jar of Sofrito on a counter with vegetables.

Since I couldn’t find them, I did substitute in jalapenos, but I made sure to use fewer and also to seed and core them, as the seeds and membranes are where most of a pepper’s heat resides.  You could also just use one chopped red or orange or yellow bell pepper (again, seeded and cored), but I like a bit of heat in my sofrito.

Sofrito: A flavorful and versatile blend of garlic, onions, peppers, cilantro and tomato, the indispensable base of so many Puerto Rican and other Latin American dishes.

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How to Make Sofrito From Scratch

Place the onions, cubanelle or frying peppers, garlic, ajices or jalapeno, and cilantro in a food processor.

How to Make Sofrito

Pulse until roughly chopped. 

Add the tomato chunks and pulse until it is the desired consistency.

How to Make Sofrito

This sofrito recipe is inspired by Daisy Martinez, a well-known Puerto Rican chef and cookbook author. 

How to Use Sofrito

Sofrito is the foundation of so many Latin (particularly Puerto Rican, Dominican, and Cuban) dishes.  Having some on hand means you can add an instant pop of flavor to all kinds of dishes.  It’s very popular in rice dishes, such as Arroz con Gandules.  It’s also used in stews, bean dishes, soups, egg dishes, meat and poultry dishes, even as a salsa-like dip or condiment.  

Arroz con Gandules

I recently stirred some sofrito into mayonnaise and added some mustard and used it as a sandwich spread with a variety of sliced cold cuts, and it was delicious. Unorthodox but delicious. I’ve also stirred some into tomato sauces, and I’m thinking a sofrito garlic bread is on the horizon.

How to Store Sofrito

Sofrito is easy to make in big batches and keep on hand for all kinds of recipes.  You can keep it in an airtight container in the fridge for up to two weeks. Or it’s easily frozen — a good way to freeze sofrito for easy use is to freeze in an ice cube tray. After the cubes are frozen, transfer them into a freezer proof zipper top plastic bag and use as desired.  

Frozen sofrito will last for 6 months, possibly even longer; the worst that happens is that it starts to lose a bit of texture and flavor, but it is still fine to use. If you are adding it to a soup or stew you don’t even need to defrost it first.

Glass jar filled to the top with Sofrito Sauce.

Recipes Using Sofrito:

What to Serve with Sofrito:

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5 from 3 votes
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 24 People
A flavorful and versatile blend of garlic, onions, peppers, cilantro and tomato, the indispensable base of so many Puerto Rican and other Latin American dishes.


  • 2 medium yellow onions , peeled and cut into chunks
  • 4 cubanelle or Italian frying peppers
  • 20 cloves garlic
  • 8 ajices dulces (see Note) or two jalapeno peppers , cored and seeded
  • 2 cups cilantro leaves
  • 4 ripe plum tomatoes , cored, seeded and cut into chunks


  • Place the onions, peppers, garlic, ajices or jalapeno, and cilantro in a food processor and pulse until roughly chopped.
  • Add the tomato chunks and pulse until it is the desired consistency.


Makes about 4 cups.
Ajiles dulces look a lot like haberneros or scotch bonnet peppers, but they are much, much milder in heat.


Calories: 11kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 67mg, Fiber: 1g, Sugar: 1g, Vitamin A: 330IU, Vitamin C: 10mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!


  1. Actual Puerto Rican recaito (which most call sofrito) contains, onions, bell peppers, and/or cubanelle peppers, ajies, garlic, cilantro and the most savory ingredient recao also known as culantro. It is cilantro’s dramatic cousin, and stronger in flavor. It’s other common names are sawtooth or spiny leaf coriander They are not available everywhere, but no worries you can use 3x the amount of cilantro called for in your recipe.
    With love, a Puerto Rican abuela.
    FB @welacooking

  2. And remember, sofrito is NOT a Latin American cooking base. Sofrito came to the Americas from Latin Europe (mainly Italy, Spain, France) and it has it’s variants country by country and even region by region or home by home. Make it in batches with just the basics, freeze, and use in different dishes adding other herbs and spices according to the meal. Enjoy

  3. You are more correct than most people, when describing where the heat of hot peppers is most concentrated. You said “seeds and membranes”. Most other people think it is the seeds alone. Gordon Ramsay always says this. In reality, the greatest heat is confined to the membranes and the core to which the seeds are attached. The membranes are known as the pepper’s “uterus”. Of course, when you remove these “guts” of the pepper, you are removing all of the hot bits. But if, for example, you were to remove just the seeds & core, and not carefully also remove the light colored/white membranes, you might be tempted to say: “I removed the seeds, so why is this pepper still so hot?”

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