Sofrito, Puerto Rican Style

Written by Eydie Desser

My garden is overflowing with chili peppers, bell peppers, tomatoes and cilantro.  Curiously, they were growing next to each other.  I think they so wanted to be with each other in a recipe!  Sofrito is the answer — a Puerto Rican raw salsa. There are many different geographical variations of this fresh mixture of onions, garlic, cilantro, aji dulce peppers, tomatoes, and red & green bell pepper, quickly chopped into a fine paste in a food processor. What you’re left with is enough sofrito to add some serious flavor to weeks of meals. Think black beans, a salad dressing, cooked with roasted veggies, taco topping, and more!


  • 1 medium yellow onion, cut into large chunks (about 1 cups)
  • 1/2 green bell pepper, stemmed, seeded, and cut into large chunks (about 1/2 cup)
  • 1/2  red bell pepper, cored, seeded, and roughly chopped (about 1/2 cup)
  • 9 medium cloves garlic, peeled and finely chopped
  • 10 aji dulce peppers
  • 2 small ripe red tomatoes, cored and cut into chunks (about 1/2 cup)
  • 1 small bunch cilantro, washed and roughly chopped (about 1 cup)
  • Kosher salt (optional)


1- Combine the onion, green peppers, red peppers, garlic, aji dulce peppers, and tomatoes in a food processor.  Process to the consistency of salsa. 

2- Add in cilantro and pulse to incorporate.  

3- This sauce goes great on black beans and rice, roasted veggies and as a salad “dressing.”

It stores well in the freezer, so make a double batch!

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