Pepper Sofrito

Pepper Sofrito

A slow-cooked blend of peppers, onions, and garlic forming a fragrant Latin cooking base.

Total 40 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This sofrito simmers bell peppers, onions, garlic, and cilantro into a soft, aromatic base used to season beans, stews, and rice dishes. It freezes well in small portions, making it a convenient way to build flavor into weeknight cooking. Common in Puerto Rican and Dominican kitchens, it forms the backbone of countless one-pot meals.

Ingredients

  • 2 tablespoons olive oil
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large yellow onion, chopped
  • 6 cloves garlic, peeled
  • 1 cup fresh cilantro leaves, packed
  • 2 ajices dulces (sweet chili peppers), or 1 additional small bell pepper
  • 1 small tomato, quartered
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons water, as needed for blending

Method

  1. Roughly chop the bell peppers, onion, and tomato, and peel the garlic cloves.

  2. Combine the bell peppers, onion, garlic, cilantro, ajices dulces, and tomato in a food processor. Pulse until finely chopped but not pureed, adding water 1 tablespoon at a time if needed to help it move.

  3. Heat the olive oil in a 6-quart saucepan over medium heat until shimmering.

  4. Add the chopped vegetable mixture to the pan along with the oregano, salt, and black pepper.

  5. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables soften and most of the liquid evaporates, 20 to 25 minutes.

  6. Taste and adjust salt as needed, then let cool before transferring to a jar or freezer-safe container.

Rate this recipe

★ 3.9 (1)

Pepper Sofrito

This sofrito simmers bell peppers, onions, garlic, and cilantro into a soft, aromatic base used to season beans, stews, and rice dishes. It freezes well in small portions, making it a convenient way to build flavor into weeknight cooking. Common in Puerto Rican and Dominican kitchens, it forms the backbone of countless one-pot meals.

40 min 16 oz 35 cal

Ingredients

  • 2 tablespoons olive oil
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large yellow onion, chopped
  • 6 cloves garlic, peeled
  • 1 cup fresh cilantro leaves, packed
  • 2 ajices dulces (sweet chili peppers), or 1 additional small bell pepper
  • 1 small tomato, quartered
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons water, as needed for blending

Method

  1. 1

    Roughly chop the bell peppers, onion, and tomato, and peel the garlic cloves.

  2. 2

    Combine the bell peppers, onion, garlic, cilantro, ajices dulces, and tomato in a food processor. Pulse until finely chopped but not pureed, adding water 1 tablespoon at a time if needed to help it move.

  3. 3

    Heat the olive oil in a 6-quart saucepan over medium heat until shimmering.

  4. 4

    Add the chopped vegetable mixture to the pan along with the oregano, salt, and black pepper.

  5. 5

    Reduce heat to medium-low and cook, stirring occasionally, until the vegetables soften and most of the liquid evaporates, 20 to 25 minutes.

  6. 6

    Taste and adjust salt as needed, then let cool before transferring to a jar or freezer-safe container.