Sofrito / Recaito

Origin: Puerto Rico and the Dominican Republic. A base seasoning paste of onion, garlic, bell pepper, cilantro, and culantro (a broader-leafed cilantro relative), blended and used as the foundational flavor start for countless Puerto Rican and Dominican dishes.

Flavor Profile: Fresh, herbaceous, and savory, functioning as an aromatic base rather than a finished table condiment.

Culinary Uses: Sautéed at the start of cooking rice dishes, beans, and stews (particularly arroz con gandules and sancocho); frozen in portions for quick use.

Regional Variations: Recaito (Puerto Rican, culantro-forward, no tomato) and sofrito (broader Latin American term, sometimes including tomato/annatto) are used somewhat interchangeably in Puerto Rican kitchens but technically distinct.

Storage: Refrigerate 3–4 days; freezes exceptionally well and is commonly batch-frozen in ice cube trays.

Notes: Distinct from Spanish and Italian sofrito traditions (tomato/onion/garlic cooked in oil as a sauce base), which follow separate culinary lineages despite the shared name.