Puerto Rican Sofrito

Puerto Rican Sofrito

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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.


★★★★★ 1 vote

15 Min


  • 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
  • 12
    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

How to Make Puerto Rican Sofrito


  1. wash peel and seed and coarsely chop everything
    put everything in the blender and puree.
  2. 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.
  3. Does not need to be cooked and holds the flavor better if not cooked before freezing

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About Puerto Rican Sofrito

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

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