Sofrito
The Base of Everything
This sofrito is the backbone of my Dominican cooking. A rich, flavorful blend that builds the base for so many of my dishes. Once you have this in your fridge or freezer, you’re already halfway to a good meal.
Table of Contents
Ingredients
1 red bell pepper
1 cubanelle (Italian) pepper
1 green bell pepper
1 bunch fresh cilantro
1 bunch fresh recao (culantro)
(If unavailable, double the cilantro)2 celery stalks
1 cup pitted olives, with juice
½ yellow onion
½ red onion
1½ cups garlic cloves
1 tbsp black pepper
1 tbsp Dominican ground oregano
⅓ cup vinegar
¼ cup soy sauce
Step-by-Step Instructions
1. Blend the Fresh Base
Add to blender:
Red bell pepper
Cubanelle pepper
Green bell pepper
Cilantro
Recao
Celery
Pulse until you reach a thick, blended consistency.
Set aside in a large bowl or container.
2. Add Depth & Seasoning
Back into the blender:
Olives with juice
Yellow onion
Red onion
Garlic cloves
Black pepper
Dominican oregano
Vinegar
Soy sauce
Pulse again until fully combined but still slightly textured.
Combine this mixture with the blended vegetables. The color should be a rich brown.
Notes from My Kitchen
Sofrito is not meant to be watery, thick is correct.
The olive juice adds depth and salt balance.
This batch is ⅓ of my traditional large-batch recipe.
Freeze in small containers or ice cube trays for easy use.
Cultural Context
Sofrito goes by many names:
Sazón Licuado (Dominican Republic)
Epis (Haiti)
Sofrito (Puerto Rico)
Green Seasoning (Jamaica & Trinidad)
