Sofrito / Recaito

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.

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.