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  • Gabriela

Sofrito de Ramona

Ramona is from a small town in the Venezuelan plains call Barbacoa. She is our seed keeper for Ají dulce pepón and Ají Dulce llanero. 

Sofrito is the base for Venezuelan cuisine and for many other Caribbean cultures like Puerto Rico, Dominican Republic, Cuba. There are at least three types of sofrito. Sofrito Blanco contains only onions, garlic, and spring onions. When ají dulce (green), celery, culantro, and bell peppers (green) are added, it is called Sofrito Verde. If tomato, red bell peppers and red ají dulce are added, then it is called Sofrito Rojo. 


  • 3 Tablespoons (TB) of achiote oil  (or Olive oil) 

  • ½ Yellow onion diced

  • ¼ Green bell pepper diced

  • ¼ Red bell pepper diced

  • 3-4 Mid-sized ají dulce (without seeds) ají dulce pepón is the most commonly used

  • 2 Crushed tomatoes (without seeds) 

  • 2 Crushed garlic cloves   We recommend music garlic for its flavor 

  • Salt to taste 

  • ¼ teaspoon of cumin 


  1. Sofreir in a pan the onions in the oils until they are translucent 

  2. Add Ají Dulce and bell peppers 

  3. Cook for 4 minutes

  4. Add the tomato, garlic, salt, and cumin

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