Simple Puerto Rican Sofrito

Simple Puerto Rican Sofrito

Make a batch of homemade sofrito to use in your favorite Caribbean and Latin American dish. It is high in flavor, and low in both the sodium and phosphorus found in store-made versions and typical seasoning salts.

  • Low sodium
  • Low phosphorus
  • Low potassium
  • Low protein
Dressing Easy

Serving size

2 tablespoon




1 large green pepper, seeded and chopped

5 aji dulce peppers, stem and seeds removed

1 large Spanish onion, peeled and chopped

10 cloves of garlic, peeled and chopped

1 bunch cilantro

5-6 leaves of culantro

1 teaspoon salt

Nutrition Info

Makes: 24  Serving size: 2 tablespoon




2 g


1 g


115 mg


10 mg


10 mg


69 mg


  1. Rinse all ingredients well before using.
  2. In small batches, puree ingredients together in a food processor or blender. Put onions in the blender first, as those will be juicier once pureed.
  3. Refrigerate a portion of your sofrito in an airtight container for use within 1 week. Freeze any extra in small containers or in an ice cube tray for up to 4 months. You do not need to thaw before cooking.
  4. Use 2 tablespoons of sofrito when you are making rice, beans, soups, and stews.

Recipe contributed by Natasha Eziquiel-Shriro, MS, RDN, CDN

Aji dulce peppers are sweet and mild. They may be hard to find in your area. If that is the case, you can use one large red bell, 2 Italian sweet, or 2 cubanelle peppers instead.

Culantro is a fresh herb also called recao or long coriander, and can often be found at Asian or Caribbean markets. If you cannot find it, no worries. The sofrito will still be delicious.