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Dominican Sofrito for Cooking

Prep Time20 mins
Course: Side Dish
Keyword: latino sazon, sazon, sofrito
Servings: 1 quarts


  • 1 green bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 Italian pepper, seeded and chopped
  • 1 bunch of cilantro leaves, chopped
  • 1 bunch of culantro leaves, chopped
  • 9-10 cloves of garlic, whole
  • 1 large red or spanish onion chopped
  • 1 bunch of scallions, chopped
  • 2 plum tomatoes, cut into slices or chunks
  • 1 Tablespoon dried oregano
  • 1/4 cup white distilled vinegar
  • 1 chicken bullion cube
  • 6-8 Sweet peppers also known as ajices dulces (not pictured)


  • Add all ingredients, a bunch at a time to a food processor and process until smooth. Transfer to a large mason jar with a tight fitting lid and place in the refrigerator until ready to use. Alternatively, you can portion the sofrito in ice cube trays and freeze. Once frozen transfer the sofrito cubes into Ziploc bags and store.


  • Ajices Dulces: The color of these peppers range from a light to medium green, yellow, red and orange. They pack some heat - Therefore, you may want to reduce the amount to 1-2 or omit completely. 
  • In case you're having trouble identifying culantro (my son did for years) Culantro is is identified by its long leaves and serrated edges.