Puerto Rican Sofrito Recipe

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Puerto Rican Sofrito Recipe

Notes: While culantro and ajices dulces are easy to pick up in my neighborhood, Daisy says don't sweat it if you can't find them. The ajices dulces can be omitted, and just substitute another handful of cilantro if you can't find culantro.

Adapted from Daisy Martinez

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  • Yield:makes 4 cups
  • Active time: 15 minutes
  • Total time:15 minutes

Ingredients

  • 2 medium Spanish onions, cut into large chunks (about 2 cups)
  • 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
  • 18 medium cloves garlic, peeled
  • 1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
  • 8 ajices dulces (see note)
  • 4 leaves of culantro (see note)
  • 4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
  • 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
  • Kosher salt (optional)

Directions

  1. 1.

    Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.

  2. 2.

    With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to three days, or freeze.