1/2 medium onion, peeled and chopped

2 medium cubanelle peppers, seeds removed*

1 cup aji dulce peppers, chopped

1 medium head of garlic, peeled

4 full large stems with leaves of cilantro

4 large recao leaves, washed

*If cubanelle peppers are not available, use 1 large green or red bell pepper.

**If recao is not available, use an additional 4 stems with leaves of cilantro.

  1. Wash and prepare fresh vegetables and herbs.
  2. In blender or food processor, chop onion. 
  3. Add cubanelle peppers and chop. 
  4. Continue to add aji dulce, then garlic, then cilantro and recao and chop. 
  5. Pour mixture into jar with tight fitting lid and refrigerate. Sofrito will keep for 3-4 days. 
  6. Use Sofrito in recipes as a seasoning. 
  • Instead of refrigerating Sofrito, freeze in ice cube trays. Once frozen, place frozen cubes in freezer bag. Each cube is about 2 tablespoons of Sofrito. 
Nutrition Facts: 

Serving size: 2 tablespoons

Calories: 10

Fruits and Vegetables:  1/8 cup

Fat: 0 g

Fiber: 0 g

Sodium: 0 mg


This material was developed by the UMass Extension Nutrition Education Program.

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