Learn how to make my family’s version of Puerto Rican Sofrito, also known as Recaito, and use it as an easy and flavorful base for stews, rice dishes, and more! This traditional recipe comes together with a few easy ingredients in less than 10 minutes.

A jar of homemade sofrito.

If you’ve ever tried any Puerto Rican recipes, chances are you’ve had Sofrito, aka Recaito.

While it’s pretty easy to find premade at the grocery store and online, the flavor is on another level when you made from scratch. Plus, it’s extremely easy to make in a matter of minutes.

Recaito is a traditional staple in Puerto Rican cuisine, often compared to mire poix in French cuisine. It’s commonly used as a base to build flavor in recipes like this Arroz con Pollo and Picadillo.

Ingredients

A platter with onions, culantro, peppers, and more.
Find exact quantities in the recipe card below.

How to Make It

Sofrito in an ice cube tray.
Freeze any leftovers in ice cube trays so they keep longer.

Culantro

Culantro is an herb that is basically a cousin to cilantro. It’s known to be stronger in flavor and smell, making it an excellent choice for this recipe.

Culantro and cubanelle peppers can be difficult to find depending on where you live, so feel free to make this recipe using cilantro and whatever mild peppers are available to you.

I usually have the best luck finding them at my local Asian or Hispanic market.

A platter with culantro.

Where to Use Sofrito

One batch makes enough for several uses, so let’s dive in to some of my favorite recipes to make with it:

More Uses

Here are some of my favorite uses:

  • As a base for soups & stews – sofrito makes a super flavorful base to almost any savory dish you would use onions and garlic in.
  • Stuffed in things – similar to my empanadillas recipe, this recaito makes an excellent addition to anything you’re adding a filling to. Think empanadas, dumplings, and fritters.
  • In sauces – swirl a spoonful of this stuff into your favorite sauce and taste the impact of the garlic, onion, peppers and herbs.

I also love using any leftovers in these sofrito scrambled eggs. Don’t let a drop of this delicious ingredient go to waste! Experiment with it and see what you can create.

sofrito in a jar

Buen provecho,

Salima written in cursive
Print
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A jar of homemade sofrito.

Homemade Puerto Rican Sofrito (Recaito)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 10 servings 1x
  • Category: Puerto Rican, Bases, Sauces
  • Method: Blended
  • Cuisine: Puerto Rican, Caribbean
  • Diet: Vegan

Description

Learn how to make my family’s version of Puerto Rican Sofrito, also known as Recaito, and use it as an easy and flavorful base for stews, rice dishes, and more! It comes together with a few easy ingredients in less than 10 minutes.


Ingredients

Units Scale
  • 1 onion (yellow or white)
  • 2 cups peppers (cubanelle, aji dulce, bell peppers, Italian sweet peppers, etc.)
  • 4 cloves garlic
  • 1 cup culantro and/or cilantro (1/2 cup of each or 1 cup cilantro if it’s all you can find)

Instructions

  1. Prep the alliums & peppers. Peel the onion & garlic. Roughly chop the onion and peppers, taking time to remove the seeds.
  2. Blend. In a food processor combine all ingredients and pulse until a consistent mix is formed. Use as a base for any savory dish you like! 

Notes

Store any leftovers in the fridge for up to 1 week or freeze in large silicone molds and use for months.