Alex's Sofrito

4.5
(4)

Living in the States, it has been hard for me to find the original ingredients for traditional sofrito from Puerto Rico, so this is the base I came up with and have been using for years in all of my Latin bean, stew, soup or rice recipes. I always keep a small bowl of it in the fridge and freeze the rest. Enjoy!

Prep Time:
40 mins
Total Time:
40 mins
Servings:
32
Yield:
4 cups

Ingredients

  • 2 large onions, chopped

  • 3 heads garlic, cloves peeled and trimmed

  • 1 green bell pepper, seeded and chopped

  • 1 red bell pepper, seeded and chopped

  • 1 yellow bell pepper, seeded and chopped

  • 1 bunch fresh cilantro, stems trimmed

  • 2 tablespoons dried oregano leaves

  • 1 tablespoon white vinegar

  • 1 tablespoon ground cumin

  • 1 teaspoon ground black pepper

  • 1 pinch salt

Directions

  1. Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste.

Cook's Notes:

Substitute 2 Cubanelle peppers for the green bell pepper if desired.

Substitute 1/4 cup fresh oregano leaves for the dried if desired.

Nutrition Facts (per serving)

16 Calories
0g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 16
% Daily Value *
Total Fat 0g 0%
Sodium 8mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 1g 1%
Vitamin C 11mg 12%
Calcium 20mg 2%
Iron 0mg 2%
Potassium 67mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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