Why does sofrito always seem to vanish when we need it? We’ve been there—mid-recipe, spoon in hand, and absolutely no sofrito in sight. No jar, no backup, no clue what to do next.
Luckily, there are easy swaps that save the day without throwing your recipe off balance. A few pantry staples and fresh ingredients do wonders. You probably already have most of them at home.
We’ve tried these alternatives ourselves, and honestly, sometimes we even prefer them. Each one adds a twist that keeps the flavor interesting.
No fancy moves required, just quick, practical fixes. Time to get creative with what’s already sitting in the pantry or fridge!
6 Quick Substitutes for Sofrito
Here are our top 6 picks for simple sofrito substitutes that will save the day when you’re in a pinch.
1 – Tomato Paste with Spices
Ever opened your fridge and realized sofrito bailed? We’ve all been there—mid-recipe halt. Tomato paste with spices saves the day. Start with 1 tablespoon tomato paste per 2 tablespoons of sofrito. Adjust to taste.
Add garlic, onion powder, and cumin for a quick flavor boost. Paprika works too. Tomato paste brings the richness. Spices add complexity. It’s trusty and easy to mix.
Mix it straight in the pan for convenience. No prep hassle. For other tomato paste ideas, check out this guide to tomato paste substitutes.
2 – Salsa
Salsa’s more than just party dip. It steps in like a pro in place of sofrito. Use about 3 tablespoons of salsa for every 2 tablespoons of sofrito. The flavors are bold and already balanced.
We notice salsa has that tangy kick. It blends smoothly with soups, stews, and sauces. Choose mild or medium salsa to avoid overpowering heat. Adjust seasoning if needed. Salsa includes tomatoes, onions, and peppers—key sofrito basics.
No extra prep needed. It’s pantry-ready. If salsa substitutes interest you, check out this guide to salsa substitutes for more useful swaps.
3 – Pico de Gallo
Pico de Gallo steps up with fresh, chunky texture. Use 3 tablespoons of it to replace 2 tablespoons of sofrito. It’s already loaded with tomato, onion, and peppers.
We like its brightness. The herbs punch through and add freshness. It works best in soups, stews, or anything needing some zest. Use mild versions if heat overwhelms.
It’s raw, so it skips cooking time. Adjust salt and spices to balance flavors. The natural crunch gives dishes a different edge. No need to blend or simmer. Simple, fresh, and ready to swap.
4 – Chimichurri
We swap sofrito with chimichurri sometimes. It’s bold and herby, with a fresh kick. Use 2 tablespoons chimichurri per 2 tablespoons sofrito. Adjust amounts for strength.
It’s made with parsley, garlic, and vinegar. The tang adds brightness. Oil gives it a smooth texture. Red pepper adds a hint of spice.
It works cold or added during cooking. It blends well in soups and sauces. Use sparingly to keep balance. It’s vibrant and adapts easily to different dishes. The prep is minimal if you have it on hand. Just stir and use.
5 – Canned Diced Tomatoes with Herbs
Canned diced tomatoes with herbs bring simplicity. We mix 3 tablespoons of it to replace 2 tablespoons of sofrito. It’s pre-seasoned and mild.
We like its soft texture and rich tomato base. The added herbs give it an earthy flavor. Use it directly; no blending or chopping.
It blends well into soups and stews. It adds moisture and balances acidity in recipes. Adjust seasoning as needed to suit taste.
Cans are easy to store and grab fast. We find it works best in saucier dishes. It’s a straightforward option we appreciate for its ease of use.
6 – Pureed Roasted Vegetables
Roasted veggies pureed are packed with flavor. We use 3 tablespoons to replace 2 tablespoons of sofrito. The roasting adds a smoky, deep taste.
It depends on what veggies you have. Bell peppers, onions, and tomatoes are great picks. They all blend well when cooked.
The texture is soft and smooth. It mixes easily into soups and sauces. Roast first, then puree for the best results.
The flavor stands out without overpowering. Use seasoned veggies for a quick shortcut. Adjust spices based on the recipe. It’s flexible and super handy for meal swaps.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.