Not a salsa, this combination of vegetables and herbs is a flavor basis of many Central and South American dishes. We look forward to Chris Spees’s demonstration at the LFTN Spring Workshop, especially since we’ll eat the fruits of the demo the next evening.

Sofrito’s exact greeny red color depends on the vegetables you find to make it.


Makes 2 quarts


5 green peppers
2 red peppers
4 cubanelle peppers
12 aji dulce peppers (ajicitos)
5 cups onions
2 cups tomatoes
2 cups tomatillos
1 cup garlic
1 bunch recao (culantro)
1 bunch of cilantro

Seed peppers.

Coarsely chop in a blender or food processor.

Store in the refrigerator.


Cubanelle peppers. Use Anaheim chiles, which are mild.

Aji dulce peppers. Use any sweet and mild pepper.

Spanish onions. Use the mildest white or yellow onions available.

Recao / culantro. Use twice as much cilantro.