Sofrito is the secret ingredient in many Latin Caribbean dishes. It’s super easy to make with peppers, garlic, onion, cilantro, and culantro. Use to season/flavor rice, meat, beans, soups, stews, veggies, practically anything you want!
I’ve found a new love affair in the kitchen…
And it’s this Puerto Rican homemade sofrito.
Sofrito is a combination of all things I love to cook with, tossed into a food processor, and pulsed until the most fragrant and delicious seasoning comes to life, yo.
It’s that good. Smells good. Looks good. Tastes good. That’s what I like to call a home-run in the kitchen.
I’ve been cooking with sofrito ever since I can remember, but what I wasn’t cooking with was homemade sofrito and that makes all the world of difference. Some sofrito’s include tomatoes but the Puerto rican version usually does not. I like to call this sofrito Raymundo’s Puerto Rican sofrito after a stellar man I know named Raymundo.
Raymundo is Monique’s (one of my besties) dad and yes, they are Puerto Rican. Raymundo makes THE best Puerto Rican food my mouth has ever tasted. Seriously, have you ever had a Puerto Rican Thanksgiving? Um…to die for! I always knew he made his own sofrito but it still never crossed my mind to do so until last week, and it was truly glorious. We’ve already seasoned a pork shoulder, green beans, white rice, and steak with the sofrito, and they were the bomb diggity.
What We’re Working with in This Puerto Rican Sofrito
- Green peppers
- Culantro (substitute more cilantro if you can’t find it)
How to Store Puerto Rican Sofrito
- Fridge: You can store this in the fridge and use at your leisure for up to 2 weeks.
- Freeze: I freeze in ice cube trays. Each cube of sofrito equals about 1 Tablespoon of sofrito seasoning and you can use from frozen by adding it to sautéing veggies or meat or thaw to use as a rub for meat.
So, let’s get to it! Go grab the ingredients and let’s make some homemade Puerto Rican sofrito. Booya.
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Raymundo's Puerto Rican Sofrito
Yield 4 cups
Sofrito is the secret ingredient in many Latin caribbean dishes. It's super easy to make with peppers, garlic, onion, cilantro, and culantro. Use to season/flavor rice, meat, beans, soups, stews, veggies, practically anything you want!
- 2 large or 3 medium green been peppers, seeds removed and quartered
- 2 spanish onions, peeled and quartered
- 1 head (bulb) of garlic, peeled
- 1 bunch cilantro
- 1 bunch culantro *
- 1 teaspoon kosher salt
- Add all ingredients to food processor or blender and pulse until combined. Store in fridge for up to two weeks or freeze in ice cube trays. **
* I found the culantro pictured above in the post at my local grocery store (Publix). If you cannot find culantro, just substitute a bunch of cilantro, for a total of 2 bunches of cilantro.
** 1 frozen sofrito "ice" cube equals about 1 Tablespoon sofrito seasoning.