From Natalia Vallejo's kitchen · Independent / San Juan, San Juan
blend · salsa
NATIONAL AWARD WINNERPuerto Rican Sofrito
From an award-winning kitchen
Ratio
OLIVE OIL 60
Ingredients
- ONION200 g
- GARLIC40 g
- CUBANELLE/GREEN250 g
- CILANTRO40 g
- AJI DULCE60 g
- OLIVE OIL60 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Puerto Rican chef awarded James Beard Best Chef: South 2023. Work highlights island produce and published Puerto Rican technique.
Originally published as Puerto Rican Sofrito.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.