Quick and Fresh Sofrito

If you have never had sofrito, you must. Call it a Latin condiment, or call it a marinade, sofrito is basically a mixture of fresh vegetables that is used as a base in many Latin American dishes. I make sofrito from time to time, especially when I am making arroz con gandules (Puerto Rican Rice). A recent get together yielded a feast of the Puerto Rican rice, chimichangas, and some fresh pico de gallo, and the great thing is that I had about three cups of this sofrito left.

Quick and Fresh Sofrito Recipe

Simple ingredients yielding huge flavors. I have been putting it in everything this week, and I will tell you that if you are warming it up on some of your rice for a quick lunch, or some beans, that your coworkers will turn their heads and say “Wow, that smells good”. It does. Sofrito should become the new condiment. It is that good, and simple to make.


  • 1 red bell pepper, seeded and chopped
  • 2 green bell peppers, seeded and chopped
  • 2 tomatoes, chopped
  • 1 head of garlic, peeled
  • handful of flat leaf parsley
  • handful of cilantro
  • 2 onions, chopped

Toss everything into a food processor and chop down into a nice sauce. You can use sofrito in most anything, trust me, this is a real winner!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

8 thoughts to “Quick and Fresh Sofrito”

  1. I love this post! I am Puerto Rican and we basically put sofrito in everything. One thing we do a little different is we add achiote to add some color, if making beans or sauces. I also have a suggestion when making big batches of sofrito: sofrito freezes great and for months! I make sofrito for me and my mom and put it in the freezer. When it is starting to freeze use an ice cream scoop to make balls and freeze it like that. It is the perfect amount for most of the dishes we make. Or you can also use an ice tray and make cubes.

  2. I use sofrito in soups, sauces, gandules, whatever.

    I use 2 red peppers (bell, seeded), 2 onion, 2-3 tomato (seeded), 1-2 cubanelle peppers, seeded (if you can find them), a bunch of cilantro, 6-8 garlics, 5-6 culantro leaves (if you can find it), and 1-2 serrano chile peppers (if you don’t like a little heat, de-seed and de-vein the serrano peppers). blend all in a food processor.

    Then I measure out 1/2 cup and put in snack sandwich bags. and freeze. whenever i need it, this is the perfect amount.

    The above recipe, (though modified) and ideas are from Daisy Martinez. She said sofrito would change the way you cook, and she was right.

  3. It is the base of everything stewed, sauteed, soups, yellow rices, etc, here in Puerto Rico. I make my own and freeze it too, and use 1 tbsp per pound of food being cooked. Stewed beans with pumpkin and smoked ham bits are delicious over rice with this stuff. This is the taste of Puerto Rico! I know, I’m Puertorican… 🙂

  4. I just made some for a 20lb batch of Arroz con Gandules I have to make for a banquet tomorrow and my house smells like heaven. I love when I start cooking, my 3 boys come from every direction asking what I’m making! Its a quick and easy way to make everything taste GREAT!

  5. I LOVE sofrito and I make it a little different than the rest.

    3 Green Bell Peppers
    2 Cubanelle peppers
    I use alot of garlic maybe 2 full cloves, peeled (of course)
    1/2 a bunch of Cilantro
    1 LARGE onion
    I also add in a bit of vinegar and a touch of salt.

    I just made up a double batch tonight and in the freezer it went.

    I use it in everything, even pasta sauces, lol

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