Puerto Rican Sofrito

Sofrito is a sauce seen often in Puerto Rican and Spanish recipes.  I have seen many recipes for it, but have never made it myself.  PilotGal at ACtive Low Carber forums introduced me to this with one of her recipe shares.  I finally decided to try it since she ranted about how good it was.  I varied the amounts of the ingredients a wee bit from her original recipe though.  My husband likes bell pepper only marginally.   I was very impressed with the blend of flavors, but I got too much garlic in my first batch.  Most recipes call for green bell pepper, as did hers, but in my second batch, I tried red and really like the sweet edge and color it brings to the mixture.  I use less green onion and cilantro than most, but it is ample for those flavors to strongly come through.  A little parsley added to the mixture and the resulting sauce was delicious!  I can see this versatile little sauce will have many uses in my kitchen. Last night I used it as a dressing on an avocado/cherry tomato salad that was delicious!  Tonight, it went onto pan-seared chicken breasts. It makes a lovely condiment for fish, chicken or beef tacos.  It compliments grilled seafood, chicken and pork and some casseroles, too.  I have even dotted a bit on scrambled eggs and absolutely LOVE a bit on my eggs!  This sauce is Atkins Induction-friendly.  Some recipes for sofrito include tomato, and you might like to add a seeded chopped tomato to the mix for some uses.

Here’s a link to the recipes I have tried this tasty sauce in so far and they have all been DELICIOUS!!: .  No doubt you will think of other creative uses for Sofrito. 🙂

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½ bunch of fresh cilantro

4 large green onions, roots removed

4 garlic cloves

2 oz. red bell pepper (or green)

¼ c. parsley

¼ c. extra virgin olive oil (more if you want a thinner sauce)

VARIATION:   Add 1 seeded, Roma tomato.

DIRECTIONS:  Pulse all ingredients in a food processor or blender until chopped and blended.  Don’t pulse too long.  You want it coarsely chopped about like pickle relish.   Store your sofrito in a lidded jar in the refrigerator if not using immediately.  It can also be frozen in plastic bags.

NUTRITIONAL INFO:   Makes about 1½ c. (20 tablespoons), each tablespoon contains:

28 calories

2.74 g  fat

.88 g  carbs, .24 g  fiber, .64 g  NET CARBS

.24 g  protein

10 mg sodium


36 comments on “Sofrito

    • Interesting. I’ll bet olives would be fantastic in it. Would change the flavor, but we love olive tapenade, so I’m sure it would go over well in this house. I would think the pungency of cilantro and parsley would overpower the celery flavor and it would just get lost in sofrito. I’ll probably try both though, because food can really deliver some pleasant surprises.🙂


  1. This sounds wonderful, and I can see where it would become a favorite condiment at my house, but there’s only the 2 of us. I’m wondering about how long do you suppose this would keep in the fridge? More than 2-3 days? Or should I go ahead and measure leftovers out into individual portions and freeze right away?


    • The lady who inspired me to try this swears she keeps it on the COUNTER without refrigeration for days and days and they love it so much it’s gone before a problem. She said she’s never had any go bad doing that, either. THAT truly amazes me though. So if she is to be believed, I suspect it really does well just in the fridge, probably a week? The most perishable item in it is the cilantro, and that usually goes bad in a fridge in a week. I just freeze it because stuff like this I tend to forget is even IN the fridge and it spoils just because it gets shifted out of sight (out of mind). 🙂

      Liked by 1 person

  2. This looks great, but can you tell me how much a “bunch” of cilantro? I live in the UK and I am not sure our bunch size is the same as the U.S. THank you.


  3. Hi Peggy
    I just love your recipes. Unfortunatly I cant get some of the ingredients as I live in Ireland, But I will try out what I can make.
    Many thanks


    • I’m so delighted my recipes are appealing to you, Marjorie. Wish I lived in Ireland sometimes. Beautiful country. We did a 6-week driving tour of Britain in 1980, but the surcharge to take the rent car to Ireland was so high, we didn’t get there. I’ve had to enjoy it via photographs. It’s on my bucket list for a separate tour one day. But I digress……………… I totally understand the frustration not being able to get some ingredients there. Whenever you encounter a recipe with a problematic ingredient, shoot me a comment/question for a possible substitution or whether an ingredient can be simply omitted. Often there are other options. Ii have a contact in Ireland on another forum I often ask questions of regarding ingredient availability/shopping in the UK. So don’t despair. There may be some answers for you. 🙂


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