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Submitted by: Carmen Abudo

Prep Time: 25 Minutes

Cook Time: 0 Seconds

Servings: 4

I LOVE Sofrito!, different Latino nationalities make it different ways. This is the way I know. I usually add a tablespoon or two when making beans, soups, stew's. I use it as a marinade sometimes too. Or when making a whole chicken I cut wholes throughout the bird and stuff the Sofrito mix into them. VERY YUMMY!


  • 1 green bell pepper
  • 1 red bell pepper
  • 1 sml. cilantro, bunch, fresh, organic
  • 11 clove garlic
  • 1 lrg. red onion
  • 1 sml. green onion
  • 2 med. tomato
  • fresh oregano to taste


1.) Add all ingredients, one at a time to a food processor or a GOOD blender and process/bled until smooth. 2.) Transfer to ice cube trays and freeze. Once frozen, transfer cubes to plastic zip lock bags and store in freezer for up to one month.

I use Sofrito a lot when I cook, so I keep a 24oz batch in my refridgerator in a plastic container.

Some people like to add vinegar to the mix. Something to consider! Enjoy!

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