Sofrito

By Von Diaz

Published March 23, 2021

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
5 minutes
Rating
4(298)
Comments
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Sofrito — a blend of garlic, onions, peppers and recao (culantro) — is the backbone of Puerto Rican flavor. Also referred to as recaito, it’s typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It’s also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you’ll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it’s best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Featured in: Von Diaz’s Essential Puerto Rican Recipes

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Ingredients

Yield:About 2¼ cups

  • 1 medium red bell pepper, seeded and cut into quarters

  • 3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)

  • 6 large garlic cloves

  • 1 large yellow onion, coarsely chopped

  • 6 fresh culantro leaves and tender stems, coarsely chopped (see Notes)

  • 6 fresh cilantro stems, coarsely chopped

Ingredient Substitution Guide
Nutritional analysis per serving

25 grams carbs; 110 calories; 1 gram fat; 7 grams fiber; 27 milligrams sodium; 4 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large food processor or blender, blend the peppers and garlic until smooth.

  2. Step 2

    Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

Tips

  • If you can’t find ají dulce or amarillo peppers, it’s OK to use more red, orange or yellow bell pepper.

  • Culantro, also called sawtooth herb or wild coriander, has long leaves with jagged edges and a stronger, earthier flavor than cilantro. You can find it in the produce section of most Latino markets, as well as many Asian markets.

Private Notes

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Ratings

4 out of 5
298 user ratings
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Comments

CF

I love culantro (Eryngium foetidum) and find it superior to cilantro (Coriandrum sativum), as I am one of those people who perceives cilantro as smelling of wet, dirty dog and tasting of soap. I don't have that problem with culantro, despite how persistent it is both as a taste and an odour. "Pro tips": where I live, I can only find culantro in Asian grocery stores, where it is labelled as ngò gai. Other names include recao, chardon/shadon/shadow beni, bhandhania, Mexican/Vietnamese coriander.

Suzi

No, Vietnamese coriander (Persicaria odorata) is a entirely different plant than culantro, AKA Ngo gai, which is known as Mexican coriander. I grow both and believe me there is a huge difference.

MC

The amarillo pepper is hot, and tastes nothing like the aji dulce used in PR. A cubanelle pepper would be a much better substitute, and is usually included in most sofrito recipes, in addition to the aji dulce.

Tory

My friend always had a version of this on hand, but she used green peppers-- this version is (to my mouth) much better! I will be making more of this and using it in so many dishes moving forward (and have ordered culantro seeds)!

Sheryl

Culantro is an herb that grows like a weed! And it re-seeds itself. It doesn´t need much, a medium to large pot, watering once or twice a week, and sunshine.

Jen K

Hi - I can't locate the NOTES that you refer to twice in the ingredients list?

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