Making Homemade Sofrito

A couple of weeks ago a friend mentioned that she was going to make a batch of sofrito and wanted to see if I was still interested in learning how to make it myself. I was, so I spent an afternoon with her – getting supplies, preparing it (really easy!), and canning (learned about bath canning). Besides getting to learn to make something I enjoy, it was a wonderful afternoon with a friend. I love when food brings people together 🙂

In case you’re not familiar with it, sofrito is a base for many Puerto Rican dishes. The sell at some stores like Walmart, but it’s nothing like what I had growing up.

Here’s the general recipe for sofrito. You adjust it for your personal taste. For example, decide exactly how much garlic you want to have – I love garlic so I’d probably have more in my batch than yours.homemade sofrito


  • 3 onions
  • 2 green bell peppers, seeded and chopped
  • 1 red bell peppers, seeded and chopped
  • 10 ajies dulces peppers, tops removed
  • 3 medium tomatoes
  • 3 medium heads garlic
  • cilantro leaves with stems (base amount on taste)
  • 25 leaves culantro ( we picked up 3 small bunches)
  •  salt
  • black pepper


  • Cut the ingredients into manageable chunks for your food processor.
  • Puree it to the consistency you like.
  • If you plan on making a big batch to use now and later, then take the ingredients from the food processor and put it into a large pot.
  • Have the pot on low heat and mix the ingredients.

Thoughts on Sofrito

I love having a few jars ready to go in the pantry. We made a bunch, but you can make it smaller amount if you prefer. If you’re still unsure about making sofrito, Elba has a great video on preparing sofrito. Have you made sofrito before? What’s your personal recipe? Do you make it as you need or do you prepare it in batches?