There are two types of people


in this world in my eyes –

people who make (or would hypothetically make, had they grown up in this culture) their own sofrito and people who would buy the jar or skip it all together.

Call it snobbery, but it’s the same attitude Italian moms have with jarred gravy (or sauce, as most others call it), so calm down. Why the attitude? Sofrito gets in a bunch of vegetables and the nutrients they carry in a relatively cheap and sneaky way.

It’s a sort of mash made of onions, peppers, garlic, and other basics of the sort, blended raw and then frozen until needed. Jarred sofrito, however, isn’t exactly the most appealing thing to use. It’s an honest-to-God mystery as to what actually goes in those jars. Homemade sofrito, however, is not only a time saver but an effective way of getting at least some sort of vegetable into your diet, especially if fresh produce is on the expensive side.

Best thing about this stuff? Not using it? Freeze it in some ice cube trays you’re not using and pop one into whatever stew, soup, or whatever you happen to be making. It also stretches out the shelf life of your vegetables.

Also, feel totally free to freestyle here. Throw in whatever vegetables you think might work or exclude whichever ones you cannot find. No worries here.


1 Medium Onion or Red OnionImage

1 Green Pepper

4 Ajicitos Dulces (These are small sweet peppers. You can find them at most Hispanic supermarkets but if you can’t find them, throw in some raw red pepper)

5 Recao/Culantro Leaves (This is a sort of herb. Like the above, you can find them at most Hispanic supermarkets but if they prove to be elusive, throw in some fresh Cilantro)

1 Tomato

4 Garlic Cloves

Jalapeno Pepper (Optional. This ingredient doesn’t keep true to the original, Puerto Rican recipe. I usually throw it in for when someone has allergies or a cold. It’ll spice up the whole dish in a more subtle way since it’ll be blended more evenly with everything else, while still clearing out the sinus)

Salt and Pepper, to taste

Olive Oil



Chop everything as much as possible. No real need to chop everything finely, just get it ready for the blender.

Blend in a blender or food processor, slowly adding oil to the mixture until it is smooth.

Remove and transfer to a container. Use immediately for that day, or freeze it for later.


5 responses to “Sofrito

  1. I love sofrito, and yes, I’ve made it from “scratch” after watching Daisy Martinez on her television cooking show. Thanks for following my blog!

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