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Puerto Rican Sofrito

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This condiment made of pureed herbs and aromatics is a staple in many Puerto Rican recipes.

Puerto Rican cooks regularly make it in large batches, then freeze in small portions to use throughout the month. This makes more than you’ll need for the rice dish, but will keep for 2 weeks in the refrigerator, or up to 6 months in the freezer. Use to make other Puerto Rican recipes, or experiment with using it as a base for your favorite soups, as a marinade with chicken or shrimp, or to add flavor to sautéed vegetables and stir-fries. A tablespoon or so thinned with olive oil and vinegar makes for an easy and flavorful salad dressing!

Watch the video to learn how to make this recipe from the Chef or scroll down to see the full recipe.

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½ cup extra-virgin olive oil
2 Spanish onions, chopped
6 cloves garlic
1 green bell pepper, chopped
2 red bell peppers, chopped
1 bunch cilantro, washed & trimmed
1 bunch parsley, washed & trimmed
4 culantro leaves
2 large tomatoes, chopped
2 tablespoons ground cumin


  1. Combine all ingredients in food processor or blender and puree until smooth.