Recipe courtesy of Kelis Rogers
20 min
20 min
4 cups


  • 4 ounces assorted peppers, such as Hatch chiles, aji dulce chiles or Italian frying peppers, stemmed, seeded and chopped
  • 1 cup chopped fresh cilantro 
  • 1 cup chopped fresh flat-leaf parsley 
  • 1/2 cup olive oil 
  • 2 tablespoons apple cider or white vinegar 
  • 6 cloves garlic, smashed
  • 1 large white onion, roughly chopped 
  • 1 medium green bell pepper, stemmed, seeded and roughly chopped 
  • 1 medium red bell pepper, stemmed, seeded and roughly chopped 
  • 1 serrano pepper, stemmed, seeded and roughly chopped 


Combine the assorted peppers, cilantro, parsley, olive oil, vinegar, garlic, onions, green and red bell peppers and serrano peppers in the bowl of a food processor and puree, stopping occasionally to scrape down the sides of the bowl, until a coarse paste forms, about 1 minute.

Sofrito can be refrigerated up to a week and kept frozen for up to 3 months.

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