• Serves

    makes 2 cups

This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America (Running Press, 2002).


  • 14 lb. aji dulce chiles or Italian frying peppers, stemmed, seeded, and roughly chopped
  • 8 sprigs cilantro
  • 6 leaves flat-leaf parsley
  • 1 medium yellow onion, roughly chopped
  • 1 medium green bell pepper, stemmed, seeded, and chopped
  • 1 clove garlic
  • 1 tbsp. vegetable oil


Step 1

Combine all the ingredients in the bowl of a food processor and puree, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until a semicoarse paste forms, about 1 minute. Refrigerate the sofrito for up to 1 week or freeze for up to 3 months.

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