Sofrito and Flavor Bases That Change Everything

Sofrito and other flavor bases are where so many of my recipes begin. I keep a jar of sofrito in the freezer and thaw portions throughout the month, which means Puerto Rican rice is always on the list.

Chimichurri, aji, and a bright Peruvian green sauce do the same, turning simple ingredients into something that tastes like it took much longer to make. The depth of flavor these sauces bring to a dish is incredible. These are the sauces and bases I lean on when I want dinner to have that extra depth, and they also come from a culture of incredible food across the Caribbean, Central, and South America.

The Sofrito and Flavor Bases I Make Most Often

From Puerto Rican sofrito to chimichurri and creamy adobo ranch, these recipes show how much a good flavor base can transform dinner. A spoonful stirred into rice, brushed over grilled chicken, or drizzled onto a bowl changes everything.

1

Sofrito (Recaito) Batch Recipe

Recaito is a fresh green Puerto Rican cooking base made with culantro, sweet peppers, onions, and garlic. It adds depth and flavor to so many classic dishes.

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2

Aji Picante A Spicy Colombian Empanada Sauce

Aji picante is a classic Colombian sauce that’s tangy, a little spicy, and made with simple ingredients like cilantro, lime, and green onion. Perfect as a dip for empanadas, a topping for grilled chicken, soup, or even drizzled over rice, this sauce is quick to make and it's perfect to keep in the fridge.

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3

Authentic Chimichurri Recipe

Herby chimichurri recipe with fresh cilantro, parsley, and garlic. Perfect on grilled steaks, roasted chicken, rice and more.

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4

Bobby Flays Chimichurri Recipe

Chimichurri recipe with smoked paprika

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5

Cuban Mojo Sauce

A garlicky, citrusy Cuban marinade and dipping sauce made with sour orange and lots of fresh garlic, perfect for pork shoulder, chicken, fish, and yuca recipes

Check out this recipe