Sofrito – Puerto Rican Fresh Bouillon

Puerto Rican Sofrito - Fresh Bouillon -

Sofrito is the essence in Puerto Rican dishes like arroz con pollo – the next rice recipe in the queue. It’s also the foundation of flavor for beans, soups and other good eats.

What is sofrito? It’s a blend of fresh vegetables and herbs. You could liken it to fresh bouillon because it can be added to a dish to round it out and give it depth.

The idea to liken this fresh base to a “bouillon” was inspired by Heidi at 101 Cookbooks. She posted a recipe for homemade bouillon a few months ago. Her version had carrots, fennel, and a slew of other veggies and herbs – preserved with salt. When I read her post, I immediately reconceptualized a way to explain the culinary use of sofrito.

This sofrito is Puerto Rican. It is not spicy. But, it is flavorful! The main ingredients include: onion, peppers (bell pepper and aji dulce), garlic, cilantro and recao.

In Puerto Rican cookery, recao is also referred to as culantro. It is an herb typically found in tropical areas like Puerto Rico, the Caribbean and Mexico. It has a mild green flavor that is reminiscent of, but not as strong as cilantro.

Look for it in the fresh herb section of ethnic markets labeled as spirit weed, fit weed, cilantro extranjero, cilantro habanero, or in Asian/Vietnamese markets as ngo gai.  I managed to score some at Rancho Liborio, here in Denver.

If you are a sofrito purist and have access to aji dulce, yours will likely be greener in hue. I used a red pepper, which gave it a reddish tinge.

This fresh bouillon is a great addition to your kitchen staples, especially if you’re big on Latino and Caribbean food. It can be made in large batches and frozen in smaller portions (such as ice cube trays) for convenience. For vegetarians and vegans, it’s a nice alternative to oomph up flavor. And, another huge plus, there’s no salt.

Try it! If you make sofrito and have any interesting uses for it, please leave a comment.

Sofrito - Fresh Ingredients - Bouillon

Sofrito – Puerto Rican Fresh Bouillon

Makes about 1 1/2 cups

Sometimes I like my sofrito with a bit more kick, so I throw in a few jalapenos or serranos. The red pepper is a good substitute for aji dulce pepper.


1 small onion, peeled and chopped

8 to 12 cloves fresh garlic, minced

1/4 cup olive oil or vegetable oil

2 green bell peppers, seeded and chopped

1 red bell pepper or 3 aji dulce* (sweet chili peppers), seeded and chopped

1 bunch fresh recao** (about 20 leaves), chopped

1/2 bunch fresh cilantro (leaves and tenders stems only), chopped

1/2 cup fresh oregano (loosely packed), optional

*Aji dulce, sweet chile peppers, are sweet without the hot. If difficult to locate, substitute with red bell pepper.

**Recao can be found in Hispanic, Caribbean or Asian markets under several names: culantro, cilantro extranjero, cilantro habanero, or in Asian/Vietnamese markets as ngo gai. The botanical name is Eryngium foetidum. In some areas of the country, it may be hard to locate, but you can add more cilantro to substitute.


  1. In a food process or a blender, add the onions, garlic and olive oil. Pulse for about 30 seconds or until mixture is a white puree. Repeat, adding peppers. Repeat again adding fresh herbs. The final sofrito should be somewhat smooth.
  2. Sofrito is ready to use as a fresh bouillon base and keeps in the refrigerator for a few days. It can also be frozen in an airtight jar or into smaller portions, such as ice cubes, for convenient use.


Chiles:  Cubanelle peppers, jalapenos, Hungarian peppers

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19 Responses to Sofrito – Puerto Rican Fresh Bouillon

  1. Thanks for this reminder of how awesome and versatile sofrito is! I made it only once before and, when it was done and staring me in the face, didn’t really know what to do with it except spoon it over grilled chicken. But you’re right — there are so many things you can punch up with it!

    Great post!

    Andrea (FFC): For starters, add some to black beans in the last hour of cooking. Stay tuned, we’ll be making arroz con pollo.

  2. Wow, I’ve never even heard of recao or aji dulce! I’ll be on the lookout next time I go to a Latin market. That’s a lot of garlic. Must be good!

    Andrea (FFC): Yes, it’s a lot of garlic. A person could use way less, such as 4 to 6 cloves. But, me – I’m a garlic fiend and because it gets cooked in the dish, it’s not overpowering.

  3. Celestina says:

    Sofrito in an essential in our Puerto Rican/Filipino kitchen, and we add it to everything – beans, rice, soups, sauces..makes everything taste so much better. I even add it to my Filipino chicken adobo!

    Andrea (FFC): Sounds like you throw down in your house. Would love to be there next time you make adobo.

  4. found your site on today and really liked it.. i bookmarked it and will be back to check it out some more later

  5. migilda says:

    Nosotros los venezolanos tambien usamos el sofrito, pero lo refogamos con un poco de aceite onotado……..dependiendo del uso, eliminamos ciertos ingredientes ……….nunca habia oido recao usamos mucho el cilantro……..Beijos

  6. migilda says:

    Hola!!!!!….nosotros los venezolanos utilizamos tambien el sofrito y dependiendo del plato eliminamos o anadimos ingredientes…….al sofrito lo refogamos en aceite onotado antes de usar……nunca oi de recao, usamos mucho el cilantro (hojas) …………….beijos,……..

  7. Ooh, what a fabulous base! I bet the jalapenos would add a great flavor :)

    Andrea (FFC): Jalapenos, serranos, thai chiles, habaneros – the degree of kick is all up to you.

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  13. […] seafood was always highlighted. Creole and Haitian flavors strongly influenced the menu too, with sofrito  topping many of our dishes and adding a unique set of Latin American […]

  14. M. V. -Las Piedras, PR says:

    Just found some culantro at Pacific Ocean Market on Alameda and Yuma (I think) for 7.99 lb, which is crazy expensive (compared to the 1.00 lb on the island) but so worth it! Still on a quest to find ajies dulces. I lived in Los Angeles for a few years and never found them, so I planted them and had them year round for arroz guisado and habichuelas and of course, sofrito.

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