This Puerto Rican Sofrito Goya Recipe is made with cilantro, parsley, onion, pepper, garlic, and tomato.
For the longest time, I used to buy sofrito at the store and not make it myself. One day, I decided to simply throw in the ingredients needed to make this sofrito. It look me less than 5 minutes to make and I used it in my chicken with sofrito sauce, and lo and behold, I never bought sofrito ever again. The intensity of the flavor from homemade sofrito far exceeds any ingredients I have ever incorporated. It is absolutely delicious! Usually some of them have cilantro and parsley, and some do not. Cubans, Puerto Ricans and Dominicans all have their own variations of sofrito sauce. This one is my favorite!
There are many variations of homemade sofrito sauce: you can buy them red or you can buy them green. You can buy sofrito at the store, but I HIGHLY recommend you make your own. There is so much more flavor using fresh ingredients, especially garlic and onion.
For more Latin recipes, feel free to try my Peruvian Ceviche and my Pork Birria Tacos.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Yellow onion
- Green bell pepper
See recipe card for quantities.
Place onion and pepper in a food processor. Pulse until coarsely chopped.
Add the remaining ingredients and pulse until smooth.
Season with salt. Transfer to a container with tight fitting lid. Use this Puerto Rican Sofrito Goya Recipe for future recipes as a base.
Parsley: For best quality, use fresh parsley. I used flat leaf parsley although curly leaf works as well.
Cilantro: For best quality, use fresh cilantro. This should be found right next to the parsley in your grocery store.
Onion: I used yellow onion for this sofrito, but feel free to use white onion.
Bell pepper: You can use red, yellow or green bell peppers, but I like using green to maintain the green sofrito color.
Tomato: I used a tomato from the vine although campari or roma tomatoes work too.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes or jalapeno.
- Deluxe - try my Chile de Arbol.
Equipment can have a big impact on how a recipe turns out. I use my small Kitchenaid food processor for this.
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
You can use red, yellow or green bell peppers, but I like using green to maintain the green sofrito color.Print
Puerto Rican Sofrito Goya Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
There are many variations of homemade sofrito sauce: you can buy them red or you can buy them green. This Puerto Rican Sofrito Goya Recipe is made with cilantro, parsley, onion, pepper, garlic, and tomato.
- 4 cloves of garlic
- ½ yellow onion
- 1 green bell pepper
- ½ tomato
- ½ bunch of cilantro leaves
- ⅛ bunch of fresh parsley
- Place onion and pepper in a food processor. Pulse until coarsely chopped. Add the remaining ingredients and pulse until smooth. Season with salt to taste. Transfer to a container with tight fitting lid.
- You can freeze sofrito for up to one month.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Cuban
- Serving Size: 1
- Calories: 19.4
- Sugar: 0.6 g
- Sodium: 1.0 mg
- Fat: 1.0 g
- Saturated Fat: 0.1 g
- Carbohydrates: 2.7 g
- Fiber: 0.4 g
- Protein: 0.4 g
- Cholesterol: 0.0 mg
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
This tastes like the real thing and I feel better about making it from scratch than getting the bottle!
So glad you loved it!
same since I found out they are Trumpers!