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how to make Puerto Rican sofrito - recaito

How To Make Puerto Rican Sofrito - Recaito

Lola - Hungry Traveling Mama
Sofrito or Recaito is the most important ingredient and the base in our Puerto Rican Cuisine. This is my recipe that I have used for 23 years!
5 from 1 vote
Prep Time 10 mins
Blend + Store 15 mins
Total Time 25 mins
Course Breakfast, dinner, lunch, sauces, Soup
Cuisine Caribbean, Puerto Rican
Servings 30 Servings


  • Cutting Board + Knife
  • Large Bowl
  • Measuring Cups + Spoons
  • Mason Jar
  • Ice cube trays
  • Blender or Food Processor


  • 2 Red Pepper
  • 3 Green Bell Peppers
  • 4 Anaheim or Cubanelle Pepepers Usually 10-15 Aji Dulces would be used.
  • 1 White Onion
  • 20-25 Garlic Cloves
  • 1 Cilantro Bush
  • 25 Culantro Leaves
  • 1 tsp Salt + Pepper
  • ¼ cup Water


  • Wash and pat dry your vegetables and herbs.
  • Cut the red, green, ahaheim peppers and onion in chunks. Place them in a bowl.
  • In a blender or Food Processor place about a cup of the chopped onions, peppers, garlic, handful of cilantro sprigs, about 5 leaves of culantro, salt, pepper and water. (You will only add the water at the beginning).
  • Pulse until its a pureed. REPEAT in batches with the rest of the onions, peppers, garlic, cilantro and culantro.
  • Spoon into ince cube trays and let is rest for about 10 minutes in the counter.
  • Remove the sofrito recaito cubes and store them in a large zip lock bag or a large bowl with a lid. Keep in the freezer.
  • Use 1 or 2 cubes when cooking rice, stews, soups. You can use in marinades too! Just thaw a few cubes for 30 seconds twice in the microwave.
  • Side Note:
    I also fill a small mason jar with fresh sofrito to use inmediately then spoon the rest in the ice cube trays.


Serving: 2Cubes
Keyword culantro, puerto rican recaito, puerto rican seasoning, puerto rican sofrito, recaito, recaito recipes, sofrito, sofrito recipes
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