Maria's Puerto Rican Sofrito
Prep time
Total time
Cuisine: Puerto Rican
Serves: 4-6 cups
  • 2 lbs. Spanish onions
  • 2 heads of garlic
  • 8-10 aji dulces
  • 2 medium red bell peppers
  • 2 medium green bell peppers
  • a bunch of recao
  • a large bunch of cilantro
  • 1 3.75 fl. oz. caper container (liquid drained)
  • ½ 9½ fl. oz. Manzanilla Spanish olives (liquid drained)
  • ¼ - ½ cup olive oil (you only need very little)
  1. Wash well all the herbs and vegetables. Peeled the garlic cloves.
  2. Cut the bell peppers in quarters and remove the seeds and stem.
  3. Cut the aji dulces in half and remove the seeds.
  4. Peel onion and cut in quarters.
  5. Remove the thicker stem from the cilantro and recao.
  6. Place each one of the ingredients in different bowls: bell peppers together, capers and olives together.
  7. Working in batches, add in the food processor a third of the ingredients and 2 tablespoons of olive oil or more, depending on the batch size.
  8. Pour the sofrito in glass jars or large silicon ice cube trays and freeze.
Recao - Also called culantro; it is long coriander. If you cannot find recao in Hispanic or Asian markets increase the amount of cilantro.
Aji dulce - Small Caribbean pepper about the size of a habanero and are not spicy at all but slightly sweet. If you cannot find it add extra red bell pepper.
This recipe can be halved if you don't need that much.
Recipe by Belmondo Foods at