Puerto Rican Sofrito Recipe

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Puerto Rican Sofrito

Leigh Crespo


This can be made with or without tomato sauce. Depending on the size of your jars this recipe will make 1-3 jars.

pinch tips: How to Peel Tomatoes


1 large
green bell peppers
1 bunch
cilantro, fresh
1 Tbsp
1/2 c
green olives with pimentos
1/4 c
white wine vinegar
1 large
yellow onions
1 jar(s)
small jar roasted red peppers
banana peppers
6 sprig(s)
recao (eryngium) hard to find may be left out.
2 tsp
1 Tbsp
black pepper
1/2 c
olive oil, extra virgin
1 Tbsp
crushed oregano

Directions Step-By-Step

wash peel and seed and coarsely chop everything
put everything in the blender and puree.
Store in jars and freeze or refrigerate for 1 week and then freeze. May also be frozen in ice cube trays for perfect portions and stored in double layered freezer bags.2 TBSP per recipe is what is normally used or in this case 1-2 cubes.
Does not need to be cooked and holds the flavor better if not cooked before freezing

About this Recipe

Course/Dish: Salsas, Other Sauces
Other Tag: Quick & Easy