Sofrito or Recaito is the most important ingredient and the base in our Puerto Rican Cuisine. Here I will show you how to make Puerto Rican Sofrito - Recaito.

What is Sofrito?

Growing up in Puerto Rico, Sofrito is the base in our Puerto Rican cooking. I remember going to La Plaza del Mercado or the market to buy a whole dollar worth of vegetables, herbs and spices. My mom then would make it and used it in stews, seafood and our famous Lechon/Pernil!

Most people don't know that Sofrito originated in a 1324 Catalan cookbook called Libre de Sent Sovi. The word Sofregit means lightly fry or sautéed. The Spaniards brought it to the Caribbean and Latin American during Colonization.

Honestly, there's many ways to make Sofrito. In Puerto Rico we call it also Recaito because of the use of culantro, red and green peppers, cilantro, garlic, and yellow onions which gives it the aromatic and distinctive flavor.

I use Sofrito in almost all my savory recipes like in the Chorizo, Egg and Potato Hash, Cuban sandwich with Mojo Roasted Pork, and Meat and Potato Empanadillas.

Culantro, Where can I find it?

Culantro is cilantro baby cousin but with strong flavor. Sometimes I have a hard time finding it because it is sorta a specialty herb. Latin Markets that sell Puerto Rican or Caribbean foods might carry it.

Where I usually find it is at Hmart, it goes by the name ngò gai. Other names include long coriander, Chinese coriander or as Coolante in Haiti which it's used to make Epis.

Although it is used for culinary purposes it can be used for medical properties like an anti inflammatory or pain reliever.

Ingredients to Make Some Sofrito - Recaito

**See the Recipe Card Below for complete measurements**

Sometimes finding ajies and culantro poses some serious challenges. Sofrito consists of:

Lots of Culantro (About 25-30 leaves, the more the merrier!)
Ajis dulces or sweet peppers. I almost never can find those so I use Cubanelle peppers.
Red and Green Bell Peppers
Garlic cloves about 15-20 (We are not going to skimp on garlic!)
Yellow Onion but White Onion works too!
Cilantro - I use about a hefty bunch
Salt + Pepper

Some people use different variations to make Sofrito, in the Dominican Republic vinegar, tomatoes and ham are added.

How to Make Sofrito

Alright, making this Puerto Rican Sofrito - Recaito at home it is super easy. Lets get to it:

To start wash and pad dry all your herbs and veggies.
Next, roughly chop the peppers, onions, and cilantro.
Set aside on a bowl.
Peel the garlic cloves and add to your pile.
Lastly, in a blender or food processor add peppers, cilantro, culantro, onions, garlic, salt + pepper and a ¼ cup of water(only at the beginning).
I do this in batches to make sure everything ends up pureed and there aren't any big chunks.

In the end, it should look like the picture above. It is ready to store.

How to Store Sofrito - Recaito

I always filled a big mason jar to use right away. Then store the rest as follows:

Use ice cube trays and spoon Sofrito.
Sit filled trays in the counter for 10 mins.
Place in the freezer and Freeze overnight.
Remove from trays.
Place cubes in a resealable bag or a bowl with lid and store in the freezer.
Sofrito will last in the freezer up to 6 months. I always end up making more after 2 months since I cook a lot.

Substitutes and Variations

If you can't find Ajis dulces or cubanelles, Anaheim peppers are a great substitution. They are mild.
Parsley can be added if you prefer.
Some people add Olive oil instead of water.
Sauté Sofrito in bacon fat or olive oil and add Adobo and it will your base for rice or soups.
It is great for in marinades, stews, and rice. I use it in My Mojo recipe.

Have you tried making Sofrito? What is your favorite food to use it with?

Recipes with Sofrito

If you make this recipe I'd love to hear from you! Leave me a comment below.

📖 Recipe