There's nothing quite like the vibrant aroma of homemade sofrito simmering on the stove—it’s a deeply flavorful foundation in Puerto Rican, Dominican, and broader Caribbean cooking. This particular sofrito recipe with culantro, onion, and bell pepper brings a bright, herbal freshness that elevates everything from rice and beans to sofrito chicken recipes and mofongo. Whether you're rediscovering Traditional Puerto Rican Food or experimenting with Dominican Food flavors, this easy Homemade Sofrito Recipe Puerto Rico-style is your ticket to authentic, punchy dishes in minutes.
Homemade Sofrito with Culantro, Onion, and Bell Pepper
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Recipe Component
Cuisine Caribbean
Servings 3 cups of sofrito. Makes enough flavor base for roughly 6–8 meals
Large food processor or high-speed blender essential for achieving a smooth, emulsified texture.
Measuring cups and spoons for accuracy.
Sharp chef’s knife and cutting board for prepping peppers, onions, culantro, and garlic.
Spatula to scrape the mixture from the blender or processor.
Airtight glass jars or containers for storing the sofrito in the fridge or freezer.
- 2 large green bell peppers cored and roughly chopped
- 1 large red bell pepper cored and roughly chopped
- 2 medium yellow onions peeled and quartered
- 1 large bunch of fresh culantro stems removed, leaves roughly chopped
- 1 bunch of cilantro leaves and tender stems
- 4 –6 garlic cloves peeled
- 1 medium ají dulce or mild sweet pepper optional for a traditional Puerto Rican twist
- 2 teaspoons kosher salt adjust to taste
- 1 teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil or avocado oil
- Juice of 1 lime freshness enhancer
Wash and prep all produce
Thoroughly rinse culantro and cilantro to remove any grit. Pat dry. Core and roughly chop bell peppers, one red and two green, for color variation.
Quarter the onions
You don't need to finely dice—this is why we're blending!
Peel the garlic cloves
and any optional ají dulce.
Layer ingredients in the food processor or blender.
Start with culantro and cilantro, followed by garlic, onions, and chopped peppers.
Season with salt, black pepper, and lime juice.
The lime juice brightens the flavors and adds a gentle acidity.
Add oil
This helps emulsify the ingredients into a cohesive paste.
Pulse until smooth
Depending on your machine, 8–15 pulses, scraping down the sides as needed, will yield a thick, bright-green paste with visible flecks of onion and pepper.
Taste-test and adjust
Add more salt or pepper if needed. Want it sharper? Add another garlic clove.
Store in jars
Pour into clean glass containers, leaving some headspace if you plan to freeze.
Freeze: fill ice cube trays or small containers, then store cubes in freezer bags for longer-term use.
Optional sauté
Some cooks prefer sautéed sofrito—warm a bit of oil in a pan and cook the mixture for 3–4 minutes before storing. This mellows the raw notes and intensifies the aroma, which is great for Sofritas Chipotle Recipe or sofrito chicken recipes.
Recommended Pairings
- Arroz con gandules or arroz moro — sofrito is the foundational flavor base, turning rice into Puerto Rican Cuisine gold.
- Mofongo Recipe Puerto Rican — pound in boiled plantains with this sofrito for a melon-chili-sweet aroma that nods to classic mofongo.
- Sofrito chicken recipes — use as a marinade or cook the chicken with sofrito for deeply savory notes.
- Dominican Food stews (like pollo guisado or carne guisada) — add straight to the pot for instant complexity.
- Beans and lentils — sofrito transforms plain legumes into comforting, layered sides.
- Sofritas Chipotle Recipe-style entrees — though traditionally Mexican-inspired tofu, blending this sofrito with chipotle, tomato, and spices creates a luscious hybrid.
FAQs
1. Can I use cilantro instead of culantro?
Culantro has a stronger, more pungent flavor than cilantro. If you can’t find it, double the cilantro and add a small handful of fresh parsley for an earthier tone. The result won’t be exactly Traditional Puerto Rican Food, but it will still be vibrant.
2. What type of bell pepper is best?
A mix of green and red bell peppers yields balanced sweetness and color variation. Green is more vegetal, red sweeter. You can substitute yellow peppers for color variety—just expect a milder, sweeter final sofrito.
3. Should I cook the sofrito before storing?
Both methods work! Raw sofrito gives a fresher herbal aroma, ideal in dishes finished with simmering. Briefly sautéing it creates a deeper, caramelized flavor, ideal for longer-cooked meats and stews. Try both to see which suits your cooking style.
4. How long does homemade sofrito last in the freezer?
Stored properly in freezer bags or containers, it lasts up to 6 months. Using ice cube trays makes for convenient, single-meal portions. Defrost in the fridge or toss frozen cubes right into hot pots.
5. Can I add tomatoes or other vegetables?
You can tailor the sofrito to your taste or specific Boricua recipes—like adding tomato, ají dulce, or even carrot for a milder sweetness. Classic Puerto Rican sofrito is green and herb-forward, but adaptations abound.
