Last Updated on May 20, 2020 by Chef Mireille
Sofrito is the backbone of most Latin Caribbean cuisine. This all purpose seasoning paste and marinade has slight variations throughout the Latin Caribbean and South America. It is an easy and delicious way to add a flavor boost to meat marinades, rice and vegetable dishes
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Sofrito is the backbone of most Latin & Caribbean cuisine, although in non-spanish speaking islands, it is called Green Seasoning. Slight differences occur from country to country and island to island.
Although I went with the Puerto Rican version I know of, this sofrito can be used with any Latin recipe. Although store bought sofrito is now available in most markets, we all know that the best flavor is achieved by making it at home yourself, without all the additives and preservatives.
This all purpose marinade is used to flavor most dishes in Latin America. A little bit is fried in oil at the beginning of rice, bean and vegetable dishes. It is added to soups and used in meat marinades. IT IS NOT A DIP. The raw flavor would be an unpalatable offense on the senses!
Here are a few recipes that utilize Sofrito for you to try out
Sofrito Recipes
- Habichuela Guisado – Puerto Rican Style Stewed Beans
- Gallo Pinto – Costa Rican Rice & Beans Breakfast
Homemade Sofrito
Yield: approximately 3 cups
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 red bell pepper
- 1 green bell pepper
- 12 aji dulce (a variety of baby bell peppers)
- 12 garlic cloves
- 1 onion
- 6 leaves recaito/ culantro (susbstitute cilantro if unavailable)
- 2 stalks oregano
- 1 bunch cilantro
- 1 tablespoon black pepper
- 2 teaspoons salt
- 1/2 cup olive oil
Combine all ingredients except the olive oil in a food processor and blend well. With the processor running, slowly add olive oil and process until thoroughly combined.
Store in the refrigerator for up to 1 month.
Thank the Lord for modern appliances. Traditionally, this would be made with a mortar and pestle, grinding the ingredients by hand.
Homemade Sofrito – Marinade & Seasoning Paste
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 12 aji dulce a variety of baby bell peppers
- 12 garlic cloves
- 1 onion
- 6 leaves recaito/ culantro susbstitute cilantro if unavailable
- 2 stalks oregano
- 1 bunch cilantro
- 1 tablespoon ground black pepper
- 2 teaspoons salt
- 1/2 cup olive oil
Instructions
- Combine all ingredients except the olive oil in a food processor and blend well. With the processor running, slowly add olive oil and process until thoroughly combined.
- Store in the refrigerator for up to 1 month.
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I have never made sofrito but that is about to change! This is so up my alley…I can’t believe I have never tried this before!
Although I haven’t made sofrito on purpose, I think I’ve inadvertently made it many times with this great combination. It’s kind of like the holy trinity of Cajun/New Orleans cooking:)
Nice sauce for multipurpose use. I have come across this one in Brazil. Now that I have your recipe I can make it too.
Nice one, this Sofrito is quite new to me but I am sure I will like it. Recaito, I must check the other name for it, i can substitute with cilantro otherwise.
Okay so what do I substitute for aji dulce, is it pungent? Also is dried oregano okay?
I have heard so much about Sofrito that I wanted to message you and ask about it.
I love the sound of sofrito and want to try it. As I have never tasted it will not know what to compare it with but that never stopped in the past. Let me know.
for the aji dulce, you can just sub an additional bell pepper – try to use red or yellow as the green is not as sweet. Aji dulce is very sweet – not hot. Yes dried oregano is fine. I can’t wait to find out how you like it.
So much like the Indian Chutney but with a few different flavors from the oregano and culantro. Love condiments that have a multi purpose use. I can just imagine using sofrito for a rice dish.
it is so delicious in rice.
where do you find Culantro? becuase of that I never opt for making this one, since didnt’ wanted to go for cilantro all in it. Its a perfect condiment for any south American dishes.
I find it at my local markets, but I live in an area with a Caribbean population. If you have a Caribbean neighborhood where you live, it will be at the local supermarket or vegetable market. Here in NYC with a large Caribbean population, I have even found it at whole foods. It may be also labeled as recaito, so look for either.
I am in Jersey so will look for it in whole foods or Aldi or Trader joe’s
also if you are in Jersey, if you go to one of veg markets in one of the Latin areas, you would find it there also especially in Jersey City or Newark – the larger more diverse areas!
What an interesting recipe!! Though it is similar to an Indian chutney the flavors of capsicum and cilantro add a whole new level to the sofrito. I can’t wait to try it the next time I make rice, though with some adjustments with what is available here.
loving the no-cook, flavour packed and punchy dip !! I have parsley at home right now, would that work here , Mir ?
it’s not a dip. It is a seasoning paste or marinade. The raw flavor of this would be too strong. As I said, it is used to flavor rice and veg dishes but NOT a dip.
If you don’t have culantro, just omit it and only use cilantro but parsley would give it a totally different flavor profile.