How to Make Sofrito: Step-by-Step Guide with 5 Regional Variations

What Is Sofrito and How to Make It

Sofrito is a foundational flavor base used across Latin American, Spanish, and Mediterranean cuisines. Unlike standalone recipes, sofrito is a concentrated mixture of aromatic ingredients slowly cooked to unlock deep, complex flavors. This guide provides step-by-step instructions for making authentic sofrito, along with five regional variations and expert storage tips.

Step-by-Step Basic Sofrito Recipe

Follow these simple steps to create a versatile sofrito base:

1. Prepare ingredients: Finely chop 1 yellow onion, 1 bell pepper, 4 garlic cloves, and 1 cup fresh cilantro or culantro.
2. Sauté aromatics: Heat 2 tbsp olive oil in a pan over medium-low heat. Add onions and peppers, cooking for 5 minutes until softened.
3. Add garlic and herbs: Stir in garlic and herbs, cooking for 2-3 minutes until fragrant but not browned.
4. Cool and store: Let cool completely before transferring to airtight containers.

5 Regional Sofrito Variations

1. Puerto Rican Sofrito

• Ingredients: 1 cup culantro (recao), 1 green bell pepper, 4 garlic cloves, 1 onion, 1 tbsp annatto seeds
• Steps: Blend all ingredients with 2 tbsp olive oil until smooth. Cook for 3 minutes over low heat to develop flavor.
• Best for: Arroz con gandules, pernil, and bean stews

2. Spanish Sofrito (Tomato-Based)

• Ingredients: 2 cups ripe tomatoes, 1 onion, 3 garlic cloves, 1 tsp sweet paprika, 1 bay leaf
• Steps: Simmer tomatoes, onion, and garlic for 20 minutes. Add paprika and bay leaf, cook 5 more minutes. Remove bay leaf before storing.
• Best for: Paella, seafood stews, and tomato-based sauces

3. Italian Soffritto

• Ingredients: 1 onion, 1 carrot, 1 celery stalk
• Steps: Finely dice all vegetables. Sauté in 2 tbsp olive oil over low heat for 10 minutes until softened but not browned.
• Best for: Risottos, ragùs, and soups

4. Cuban Sofrito

• Ingredients: 1 onion, 1 green bell pepper, 4 garlic cloves, 1 tbsp oregano, 1 tsp cumin
• Steps: Sauté onion and pepper for 5 minutes. Add garlic, oregano, and cumin. Cook 2 more minutes until fragrant.
• Best for: Ropa vieja, black beans, and Cuban-style rice

5. Mexican Salsa Verde Sofrito

• Ingredients: 1 cup tomatillos, 1 jalapeño, 1 garlic clove, 1/4 cup cilantro, 1 tbsp lime juice
• Steps: Roast tomatillos and jalapeño. Blend with remaining ingredients until smooth. Use immediately or refrigerate.
• Best for: Tacos, enchiladas, and grilled meats

Ingredient Type	Storage Method	Shelf Life
Homemade sofrito	Airtight container with oil layer	5-7 days refrigerated
Freezed sofrito cubes	Freezer-safe bags	4-6 months
Whole spices	Dark, cool cabinet	2-4 years
Ground spices	Dark, cool cabinet	1-2 years

How to Choose Sofrito Ingredients

Quality ingredients make all the difference. Here’s what to look for:

Onions

• Yellow onions: Best for cooking—mild and sweet when cooked
• Red onions: Use raw in salsas for sharp flavor

Garlic

• Choose firm bulbs with tight skin—avoid soft or sprouted cloves
• Never use pre-minced garlic in jars for authentic flavor

Herbs

• Culantro (recao): Look for vibrant green leaves without yellowing
• Cilantro: Choose bunches with crisp stems and no wilting

Frequently Asked Questions

What’s the difference between sofrito and soffritto?

Sofrito (Latin American/Spanish) typically includes tomatoes, peppers, and herbs like cilantro, while soffritto (Italian) is a simple mix of onion, carrot, and celery. Sofrito is usually blended into a paste, while soffritto is finely diced and sautéed.

Can I make sofrito without fresh herbs?

Fresh herbs are essential for authentic flavor. Dried herbs won’t provide the same aromatic profile. If you can’t find culantro, use cilantro as a substitute, but avoid dried versions entirely.

Why is my sofrito turning bitter?

Bitterness usually comes from cooking at too high heat or burning the garlic. Always cook over medium-low heat and stir constantly. Remove garlic before it browns to avoid bitterness.