Homemade Sofrito | Cook for Your Life
homemade Sofrito

Homemade Sofrito

Rated 5 out of 5
5 out of 5 stars (based on 14 reviews)

Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 20 min total
Person Icon for Serving Size 8 servings

Homemade sofrito is at the heart of Latino cooking. It is the flavor base from which everything else springs, whether used in rice, stews or in celebratory dishes like Pastelon. Although Sofrito is easy to...


    ½ pound onions, chopped (about 3 medium onions)

    ½ pound red bell peppers, cored, seeded and chopped (about 3 peppers)

    ½ pound green bell peppers, cored, seeded and chopped (about 3 peppers)

    1/3 cup finely chopped garlic cloves (about 1 small head)

    1 ½ cup chopped cilantro (See Chef Tips)

Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


54 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


11 g


6 g


3 g


2 g


7 mg


  1. Put the onion, red bell pepper, green bell pepper, garlic and cilantro in the work bowl of a food processor and process until finely chopped and smooth.
  2. The sofrito will keep 3 for up to days in the refrigerator, or for up to 3 months in the freezer. Freeze in ½ cup portions in sealable plastic bags.

Chef Tips

  • If you don’t have a food processor, with a sharp chef knife chop the veggies individually into almost a slurry, and mix together in a large bowl. You can use a blender but be careful. Cut the veggies into pieces and pulse at low speed in small batches so that you don’t end up with a smoothie!
  • Don’t get too hung up on the weights – they’re approximate. What they do tell you is that there should be roughly the same amount of onion, red pepper and green peppers in your sofrito.
  • If you’re not a fan of cilantro, try a mix of ½ parsley and ½ mint

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.