Sofrito-The Secret to Latin Cuisine

Have you ever been to a cuban restaurant and thought ‘was is in this skirt steak’?. Or having a Puerto Rican meal and have licked your fingers clean after eating that fresh off the grill pork chop? No? Ok, well I guess that last part must only be me. I’ve definitely been guilty of that :/. The secret in latin cuisine is in the seasoning. We use something we call Sofrito. It’s the base in many Latin Caribbean and Spanish influenced dishes. I use Sofrito for everything from poultry and meats, beans and rice to soups and casseroles. It definitely the go-to marinade and seasoning around these parts and the quint essential addition to most meals at our house because a) Im a very busy mom and its so easy to make and store, b) Its all made from only fresh veggies and c) it’s versatile. But if I haven’t  sold you yet the aromatic blend of tomatoes, peppers, cilantro, parsley, onion and garlic will, guaranteed! Mmm delicioso.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1 quart


  • 2 medium green peppers, seeds removed
  • 1 red sweet pepper, seeds removed
  • 2 large tomatoes
  • 2 medium onions, peeled
  • 1 head of garlic, peeled
  • 1 bunch cilantro leaves
  • 1/2 bunch parsley leaves

  • Rinse all produce well with water and place in a coriander or strainer to let the excess water out.
  • Place all ingredients in a processor or blender, process or blend until you get a puree, and you’re done.

What I love most is the amount it yields. I make it at the beginning of each week and if I store it in a glass container its stays fresh for the rest of the week, and always have more to store in freezer for later use. 

One Comment

  • Reply
    swankycyn 6 years ago

    I recently made my own sofrito for the first time. Amaaaaazing! I discovered roasted garlic cloves at Romano's not too long ago so I decided to use one raw head and one roasted head for the sofrito. Delish! :) But def try the roasted garlic with pasta. You just cut the tip to expose garlic a bit and drizzle EVOO on top, cover with aluminum foil and pop in the oven for 20-30 min at 400 degrees. It's done when it's soft to the touch, I personally like to see a little brown on it so I wait for that :)

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