PANTRYFLEX

blend · salsa

NATIONAL AWARD WINNERPrep 10 min

Puerto Rican Sofrito

Independent adaptation of a publicly published Natalia Vallejo recipe. Not affiliated with, sponsored by, or endorsed by Natalia Vallejo.

Natalia Vallejo's Puerto Rican Sofrito, from the published recipe.

Ratio

Ratio by volume: Olive Oil 60 ml
Olive Oil 60 ml

Ingredients

  • Onion — 1 large
  • Garlic — 1 head cloves (40 g)
  • Red Pepper — 2 cubanelle or green peppers (250 g)
  • Cilantro — 1 bunch culantro/cilantro (40 g)
  • Chile — 4 ají dulce or mini sweet peppers (60 g)
  • Olive Oil — 1/4 cup optional (60 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Puerto Rican Sofrito wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 4 national awards

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First run is small.

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Provenance

Puerto Rican chef awarded James Beard Best Chef: South 2023. Work highlights island produce and published Puerto Rican technique.

Adapted from a Natalia Vallejo recipe (Natalia Vallejo / Cocina al Fondo Puerto Rican sofrito).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Natalia Vallejo / Cocina al Fondo Puerto Rican sofrito (published as “Puerto Rican Sofrito”). Full citation lives in Provenance.

Companion jar