Puerto Rican Sofrito

Name: Puerto Rican Sofrito
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (600 ml)
Cuisine: Latin
Ingredients: 1 large Onion; 1 head cloves (40 g) Garlic; about 2 peppers (250 g) Red Pepper; 1 bunch culantro/cilantro (40 g) Cilantro; about 8½ chiles (60 g) Chile; 1/4 cup optional (60 ml) Olive Oil

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

CONDIMENT · RICE, STEWS & BEANS

A condiment for rice, stews & beans.

Natalia Vallejo's Puerto Rican sofrito base.

On the jar

PUERTO RICAN

Method: blend
Yield: about 2½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Olive Oil 60 ml

Ingredients

Onion1 large
Garlic1 head cloves (40 g)
Red Pepperabout 2 peppers (250 g)
Cilantro1 bunch culantro/cilantro (40 g)
Chileabout 8½ chiles (60 g)
Olive Oil1/4 cup optional (60 ml)

Method

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

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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:

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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).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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