INGREDIENTS:
1 medium yellow onion, peeled and cut in quarters
8 cloves garlic, peeled
9 ajicitos dulces cut in quarters, seeded removed.
1 cubanelle pepper, cored, seeded, and cut in chunks
1 large bunch recao/culantro coarsely chopped, including stems. About 1 ½ cups packed. Cilantro leaves may be substituted but recao is most authentic. Ease note that culantro is NOT the same as cilantro. Culantro is another name for recao.
1 large red or green bell pepper, cored, seeded, cut in chunks.
DIRECTIONS:
Peel and cut onion in quarters.
Peel garlic cloves.
Cut ajicitos dulces in quarters . Remove seeds. (I keep most of the seeds in)
Core, seed and cut cubanelle pepper in chunks.
Measure out 1 1/2 cups, packed recao or cilantro leaves and stems. Coarsely chop.
Core, seed and cut red bell pepper into chunks. The red pepper is my addition.
FOOD PROCESSOR: Add the onion, garlic, ajicitos dulces, cubanelle pepper, recao/cilantro with stems, and red pepper to food processor. Add ingredients in batches if your food processor is small.
Pulse until finely chopped.
Spoon out the Recaito into an air-tight container and store covered in refrigerator. Keeps for about three to five days.
Storage: Freezes well. Put Recaito in small freezer zip-lockbagsand freeze.
When ready to use, no need to thaw. Just add about 2 tablespoons Recaito (more or less to your preference) to oil in a pan and sauté for about 10-15 minutes on low heat, mixing occasionally. Recaito is now ready as a savory base to your latin food dish.
1 medium yellow onion, peeled and cut in quarters
8 cloves garlic, peeled
9 ajicitos dulces cut in quarters, seeded removed.
1 cubanelle pepper, cored, seeded, and cut in chunks
1 large bunch recao/culantro coarsely chopped, including stems. About 1 ½ cups packed. Cilantro leaves may be substituted but recao is most authentic. Ease note that culantro is NOT the same as cilantro. Culantro is another name for recao.
1 large red or green bell pepper, cored, seeded, cut in chunks.
DIRECTIONS:
Peel and cut onion in quarters.
Peel garlic cloves.
Cut ajicitos dulces in quarters . Remove seeds. (I keep most of the seeds in)
Core, seed and cut cubanelle pepper in chunks.
Measure out 1 1/2 cups, packed recao or cilantro leaves and stems. Coarsely chop.
Core, seed and cut red bell pepper into chunks. The red pepper is my addition.
FOOD PROCESSOR: Add the onion, garlic, ajicitos dulces, cubanelle pepper, recao/cilantro with stems, and red pepper to food processor. Add ingredients in batches if your food processor is small.
Pulse until finely chopped.
Spoon out the Recaito into an air-tight container and store covered in refrigerator. Keeps for about three to five days.
Storage: Freezes well. Put Recaito in small freezer zip-lockbagsand freeze.
When ready to use, no need to thaw. Just add about 2 tablespoons Recaito (more or less to your preference) to oil in a pan and sauté for about 10-15 minutes on low heat, mixing occasionally. Recaito is now ready as a savory base to your latin food dish.
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