1-First, add olives, capers, onions, and garlic to a food processor or blender and pulse about 10 times until coarsely chopped, scraping down the bowl as needed. This step ensures you get that chunky texture that forms the foundation of your recipe for rich and flavorful sofrito. Next, add the peppers and pulse 8 to 9 times, then scrape the bowl again to mix everything evenly it’s all about building those aromas slowly.

2-Pour out half of the pepper and onion mixture into a clean bowl to make room for the herbs.

3-Add the culantro and cilantro leaves in batches to the processor, pulsing until they’re broken down but still a bit chunky.

4-Return the reserved pepper and onion mixture to the food processor and pulse until the whole thing reaches a semi-smooth texture, like chunky applesauce.

5-Once you’re done, the sofrito can be transferred into mason jars or spooned into ice cube trays for freezing, which helps it last up to six months. If you’re refrigerating it, keep in mind it stays good for about two weeks, though it might darken a little over time don’t worry, that doesn’t affect the taste. For how to make Puerto Rican sofrito at home, always pulse the ingredients gently to avoid a soupy consistency, keeping it thick and flavorful for your dishes.