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puerto rican sofrito recipe with ajies dulces green pepper onion garlic recaito

Puerto Rican Sofrito

Sofrito, also called Recaíto; is a staple to seasoning many Puerto Rican food dishes. 

Course Sauce
Cuisine Caribbean, Puerto Rican
Keyword ají dulce, caribbean food, puerto rican recipe, recaito, recipe, sauce, sofrito
Prep Time 15 minutes
Servings 2 Cups


  • 1 yellow onion roughly chopped
  • 1 red bell pepper seeded & chopped
  • 1 green bell pepper seeded & chopped
  • 1 garlic head
  • 14 ají dulce seeded & chopped
  • 10 leaves culantro
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp oregano ground
  • 1/3 cup olive oil extra virgin


  1. Start off by roughly chopping the yellow onion. Continue doing the same and removing the seeds from the red bell pepper, green bell pepper, and the ají dulces.

  2. Place the chopped ingredients into a food large sized food processor or blender. 
  3. Break apart the garlic head into cloves and peel away the outer papery skin. Place the garlic cloves and culantro leaves into the food processor or blender. 

  4. Add a tbsp of salt, black pepper, and oregano. Lastly, add the 1/3 cup of olive oil and blend everything together. 

Recipe Notes

  • The ají dulce is also called aji cachucha and is very hard to find at the grocery stores. They are usually found at a vegetable market or a Hispanic/Latin supermarkets. You may use mini sweet peppers instead if you cannot find these ají dulce peppers.
  • Be careful when blending with a high powered food processor or blender because it will become too purée. To reduce water content, strain the blended sofrito mixture before storing. 
  • To store, it is a common practice to spread it out in an ice cube tray and freeze the sofrito. Then, place sofrito cubes into a ziplock freezer bag for long-term storage.