Sofrito peppers, celery can replace onions, and parsley or culantro can be used in place of cilantro. In Ecuadorian cuisine, sofrito is called "refrito", and it is made of Spanish onions, cubanelle peppers, fresh tomatoes, roasted garlic, cilantro, and ground toasted cumin. In the Mexican state of Yucatán, habanero chiles are essential to the local variation of sofrito. In Puerto Rican cuisine, sofrito is mostly used when cooking rice dishes, sauces, and soups. Sofrito is closely related to "recaíto". The two main ingredients that give Puerto Rican sofrito its characteristic flavor are "recao" (culantro) and "ají dulce", but red and green
Parsley of "bouquet garni", a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as "salade Olivier", and on open sandwiches with cold cuts or "pâtés". "Persillade" is a mixture of chopped garlic and chopped parsley in French cuisine. Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish.