Gluten-Free Sofrito Marinade

When you’re a Celiac, Gluten-Intolerant, or just watching what you put into your body, eating fresh ingredients is a must. I learned that bottle marinades were completely out of the question for me. Who would’ve guessed that a simple pepper and onion marinade was made with wheat?! Since my husband is from Puerto Rico, and my Brother-in-law is a chef, I lucked out and was introduced to Sofrito (this is a pepper-based marinade for those who aren’t familiar!) It can be used for beef, chicken, or pork. Personally, I even use it in my meatballs, meatloaf, and hamburgers to keep them moist! Below you’ll find a modified recipe from my Mother-in-law that she passed down to me. There are many different ways to make it; however, this is by far the simplest (I’ve also roasted my own peppers, but this was much more time-consuming.)

Equipment: Blender or Food Processor

Prep Time: 10 minutes  Cook Time: None


(1) 4.5 oz jar Minced Garlic

(1) 4 oz jar Diced Pimento Peppers

2 Green Bell Peppers

1 Yellow Onion

1 Bunch Fresh Cilantro

1 tbsp. Dried Oregano

1/2 tsp White Pepper

1/2 tsp Salt (or more to taste)

2 packets MSG FREE Sazon Tropical

1/2 cup Olive Oil



Wash Bell Pepper and Cilantro, remove seeds from peppers, then rough chop pepper and onion, add all to blender/processor with Olive Oil. Add rest of the ingredients, and blend all together until fine consistency is reached (it will seem a little “chunky.”) Taste to see if more seasoning/salt is needed and add if necessary. Keep in refrigerator for up to 1 week, or freeze unused portion.





6 thoughts on “Gluten-Free Sofrito Marinade

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