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Homemade Sofrito with Culantro, Onion, and Bell pepper

Homemade Sofrito with Culantro, Onion, and Bell Pepper

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Prep Time 15 minutes
Total Time 15 minutes
Course Recipe Component
Cuisine Caribbean
Servings 3 cups of sofrito. Makes enough flavor base for roughly 6–8 meals

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Wash and prep all produce

  1. 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

  1. You don't need to finely dice—this is why we're blending!

Peel the garlic cloves

  1. and any optional ají dulce.

Layer ingredients in the food processor or blender.

  1. Start with culantro and cilantro, followed by garlic, onions, and chopped peppers.

Season with salt, black pepper, and lime juice.

  1. The lime juice brightens the flavors and adds a gentle acidity.

Add oil

  1. This helps emulsify the ingredients into a cohesive paste.

Pulse until smooth

  1. 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

  1. Add more salt or pepper if needed. Want it sharper? Add another garlic clove.

Store in jars

  1. Pour into clean glass containers, leaving some headspace if you plan to freeze.

Refrigerate: 1–2 weeks.

    Freeze: fill ice cube trays or small containers, then store cubes in freezer bags for longer-term use.

      Optional sauté

      1. 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.