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Sofrito: The Mother Base of Puerto Rican Cooking

Sofrito is pure magic.

Not just in the “Oh my God, this sh*t can make any dish taste great” kind of magic. It’s ancestral magic. Passed down from generation to generation, most of the sofrito recipes are hand-me-down heirlooms that stand the test of time. Every family has their own recipe and version of it. These recipes are taught by hand, rarely written down and the measurements are all done con corazón y a ojo (with heart and by eye). One of the things that I talk a lot about is intuition, and there is no better description of intuitive cooking than watching your Abuela make sofrito. You could argue that all traditional dishes are intuitively cooked due to there usually not being a recipe, but the base of the grand majority of those dishes is sofrito. Sofrito is where it all begins.

My father (Healer/Shaman/Curandero and Ultimate Intuitive Cook Galore) passed down this recipe to me. We both worked to format it into an actual recipe. We also made sure that all ingredients were easily accessible so that we can share the magic of our family cooking with others, wherever you guys may be!

I hope you enjoy it and make magic of your own.

Buen provecho!

Godreau Family Sofrito:


  • 1 large onion, chopped into large chunks

  • 1 large green pepper, chopped and seeded

  • 2 tomatoes, diced and seeded

  • 7 whole garlic cloves, peeled

  • ½ bunch of Italian parsley

  • 1 bunch of cilantro

  • 7 Culantro leaves

  • 1tbsp of salt

  • 1tsp of pepper

  • 1tbsp of dried oregano

  • 3tbsp of white balsamic vinegar

  • ¼ cup of extra virgin olive oil

Mix all ingredients in food processor until all vegetables are fully incorporated and have formed a fragrant and herbaceous paste.

Note: You may want to start out in batches so that the food processor is not too full. I start by blending the onion, green pepper and garlic with the olive oil until smooth. Then, I add other vegetables one by one and pulse after each addition.


Freezing is best as it keeps the herbs fresh!

These two options are my favorites:

-Store in 1/3 cup portions in plastic zip bags and freeze until needed.

-Get a designated sofrito ice cube tray and freeze it into cubes and pull out as needed. (as pictured above)

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