Recipe at a glance
- Estimated yield: about 3 cups
- Prep: about 15 minutes
- Cooking: about 15 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 30 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Sofrito is a cooking base used in many Latin American, Spanish, and Caribbean cuisines. It typically consists of aromatic ingredients, such as onions, garlic, and peppers, that have been finely chopped and sautéed in oil. In Honduras, sofrito often includes tomatoes and is used to flavor various dishes like rice, beans, and stews. Here’s a recipe for Honduran sofrito:
Ingredients
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 1 large red bell pepper, finely chopped
- 4 cloves garlic, minced
- 2 large tomatoes, finely chopped
- 1/2 cup cilantro, finely chopped
- 1/2 cup parsley, finely chopped
- 1/4 cup vegetable oil
- Salt and pepper, to taste
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the finely chopped onion, green bell pepper, and red bell pepper. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
- Add the minced garlic and continue to cook for an additional 1-2 minutes, or until the garlic is fragrant.
- Stir in the chopped tomatoes and cook for another 5 minutes, or until the tomatoes have softened and released their juices.
- Add the chopped cilantro and parsley to the skillet, mixing well to combine all the ingredients. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Season the sofrito with salt and pepper to taste, and cook for another minute.
- Remove the sofrito from heat and allow it to cool slightly. If desired, you can process the sofrito in a food processor or blender for a smoother texture.
Your Honduran sofrito is now ready to be used in a variety of dishes, such as arroz con pollo (chicken with rice), bean dishes, soups, and stews. You can store any unused sofrito in an airtight container in the refrigerator for up to 3 days at 40°F (4°C) or colder; use clean utensils and discard sooner if an ingredient label requires it or freeze it for longer-term storage.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
