According to Carmen: SOFRITO Recipe

Sofrito! Let's Talk About It
Sofrito is essential in Latino cuisine—it’s where all the flavor begins. Think of it like the foundation of your kitchen, much like insurance is the foundation of your peace of mind. Just like you need the right blend of ingredients to make a great sofrito, you need the right coverage to protect what matters most. One builds amazing meals, the other builds your security.
So, let’s get into how you can whip up sofrito at home, just like we build the right insurance plan—starting with the essentials and making it your own!
Table of Contents
What’s Sofrito?
Sofrito is that magic starter sauce that kicks up the flavor in everything from soups and stews to your favorite rice dishes. It’s got roots in all kinds of places—Italian, Portuguese, Spanish, Latin American, and Caribbean kitchens. Depending on where you are, it might be called "sofregit," "estrugido," or "refogado," but the idea is the same: it’s a blend of fresh, aromatic ingredients that get chopped or pureed and used to build flavor in all kinds of recipes.
In Spanish cooking, sofrito is usually made with peppers, onions, garlic, and tomatoes simmered in olive oil. They call it "sufrito" or "refogado." In Portugal, they keep it simple with onions and olive oil, sometimes throwing in garlic and bay leaves, and call it "estrugido." Now, if you head over to Puerto Rico, you’ll get a version called "Recaíto" that’s a smooth blend of onions, garlic, aji peppers, green bell peppers, cilantro, and culantro. Over in the Dominican Republic, they add more color and flavor with bell peppers, red onion, tomato paste, garlic, apple cider vinegar, oregano, and cilantro.
Depending on the peppers you use, sofrito can be green or red, but the basics don’t change. My take is more Caribbean-inspired, but like with most things, you can tweak it however you like—mix up the herbs, toss in different peppers, and make it yours. It freezes well and it keeps in the fridge for a couple of weeks as well.
Ready to make your own sofrito? Let me show you how!
Ingredients for Sofrito
- ½ lb Bell Peppers (stems and seeds removed): Red or green, whichever you prefer!
- 1 lb Ajíes Dulces Peppers (stems and seeds removed): Traditionally used in Puerto Rican sofrito, but if you can’t find them, no worries—swap in any seeded aji peppers or even chilies that are local to you.
- 3 large white onions (peeled and roughly chopped): Can’t forget this!
- 5 heads Garlic (peeled): The more, the better!
- β lb Cilantro: Fresh is best.
- ½ lb Culantro: If you can’t find this, just add extra cilantro.
- 3 roma tomatoes (seeded): Totally optional—depends on your style.
- Salt: To taste.
- Olive Oil: The key to bringing everything together.
How to Make Sofrito – My Way
- Blend It Up: Toss your roughly chopped peppers, onion, garlic, cilantro, culantro, and tomatoes (if you’re using them) into a food processor or blender. Add a good drizzle of olive oil.
- Season: Add salt to your taste—make it as mild or as bold as you like.
That's it! You’ve got the foundation for so many delicious dishes.





