Dominican sazón is what we call sofrito in the Dominican Republic, and it’s a staple in so many traditional recipes.

It’s the first thing that hits the pan in most Hispanic recipes and the base of that delicious, fresh flavor in Dominican food.

Growing up in a Dominican family, my grandma always had the ingredients ready to make a fresh batch before every meal.

Nowadays I like to make a big batch every Sunday and keep it in the fridge to use throughout the week.

A certified authentic (and family-approved) Dominican recipe

I’ve made many versions of sofrito over the years, but this is the one that feels closest to home.

This reicpe has been family-approved and has earned a permanent spot in my kitchen. I use it in all of my favorite Dominican recipes!

What you need to make sofrito

Cilantro. Fresh cilantro is the base of this sofrito and gives it that bright, fresh flavor. I like using a full bunch (the standard grocery store size).

Yellow onion. This adds a little natural sweetness that helps balance all the bold flavors.

Red bell pepper. A sweet red bell pepper brings a mild sweetness and helps round out the flavor of the sofrito.

Cubanelle pepper. This mild, slightly sweet pepper is a must for that classic Dominican sofrito flavor.

Ají gustoso (or ají dulce). These small sweet peppers are what give Dominican sofrito that authentic Caribbean flavor. If you can find them, they’re worth adding!

Garlic. Fresh garlic is a must in this sofrito.

Apple cider vinegar. This adds a little acidity to help preserve the sofrito. If you don’t have apple cider vinegar, regular white vinegar works too.

Seasonings. A little ground oregano (Dominican oregano if you can find it) and salt.

Optional heat. If you like a spicy kick, blend in 2 to 3 Scotch bonnet or habanero peppers.

Use a blender or food processor

You can make sofrito using either a food processor or a blender, and the one you choose really depends on the texture you like.

A food processor will give you a chunkier sofrito with the ingredients more finely chopped, so you’ll still see little bits of the peppers, onions, and herbs throughout.

If you prefer a smoother consistency, use a blender. It will turn the ingredients into more of a paste-like texture that melts right into whatever you’re cooking.

How to store sofrito

I like to store my sofrito in a deli container or mason jar and keep it in the refrigerator so it’s ready to use whenever I’m cooking. It will stay fresh for about 2 weeks, but I usually try to use it within the first week when the flavor is at its brightest.

If you don’t plan on using it all within a week or 2, freezing sofrito is a great way to make it last longer.

I like freezing it in ice cube trays because you can portion out exactly what you need for each recipe. Just spoon the sofrito into the compartments, freeze until solid, then transfer the cubes to a freezer bag.

Then whenever you’re making soups, stews, rice dishes, or sauces, you can grab a cube or two and add it straight to the pan.

How to cook with it

I usually start my recipes by heating a little oil in the pan, then adding the sazón as the first step. I let it cook down with any other vegetables or seasonings I’m using so all the flavors come together before adding the rest of the ingredients.

This step helps the garlic, herbs, and peppers release all their flavor before adding the rest of the ingredients.

Some of my favorite dishes to make with it are habichuelas guisadas, carne guisada, pollo guisado, and bistec encebollado.

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