Recaito Daisy Recipes

SOFRITO (DAISY MARTINEZ)

Sofrito (Daisy Martinez) image

This is a staple of any Puerto Rican household. Some of the ingredients are hard to find in US grocery stores so notes are provided on substitutions.

Provided by threeovens

Categories Onions

Time 15m

Yield 4 cups, 40 serving(s)

Number Of Ingredients 8

Ingredients

2 medium Spanish onions, cut into large chunks
3 -4 italian peppers or 3 -4 cubanelle peppers, cut into chunks
16 -20 garlic cloves, peeled
1 cup fresh cilantro, washed (1 large bunch)
7 -10 mini sweet peppers (ajices) (optional)
1/4 cup culantro or 1/4 cup fresh cilantro
3 -4 plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored seeded and cut into large chunks

Steps:

Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).
NOTES: Ajices Dulces, also known as cachuchua or ajicitos, are tiny peppers with only a hint of heat. They look similar to scotch bonnets or habaneros, so don't get them confused! If you cannot find them , use a little more cilantro and a pinch of cayenne or crushed red pepper flakes.
NOTE: Culantro has long tapered leaves with serrated edges. If you cannot find it, just leave it out.

Nutrition Facts : Calories 6.1, Sodium 0.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 0.2

RECAITO

Recaito image

There really is no translation for this mixture of onion, garlic, peppers and green herbs. Recao is culantro in Puerto Rican-speak, so this seasoning is called recaito, or "little culantro." You can buy it in bottles in some ethnic grocery stores but why? when it's so simple to make. Use in dishes like Cuban black beans or Puerto Rican style pot roast, where you want the flavor but not the color or extra liquid that you have in a sofrito. Culantro is the defining flavor.

Provided by SusieQusie

Categories Onions

Time 13m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 medium Spanish onion, cut into big chunks
8 garlic cloves, peeled
6 ajies dulces, hot peppers, cored, seeded, and cut into chunks or 1 cubanelle pepper, cored, seeded, and cut into chunks
4 leaves culantro (if you can't find culantro, increase the amount of cilantro by half)
1 cup packed fresh cilantro, stems and all, coarsely chopped

Steps:

Place the onion and garlic in the work bowl of a food processor fitted with the metal blade.
With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth.
Set aside the amount you need for the recipe you're preparing.
Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.
*** Cooks notes:
*** Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat.
*** Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten.

Nutrition Facts : Calories 57.1, Fat 0.2, Sodium 9.8, Carbohydrate 13.1, Fiber 1.7, Sugar 3.4, Protein 1.9

SOFRITO

Sofrito image

Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Provided by Von Diaz

Categories condiments

Time 5m

Yield About 2 1/4 cups

Number Of Ingredients 6

Ingredients

1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Notes)
6 fresh cilantro stems, coarsely chopped

Steps:

In a large food processor or blender, blend the peppers and garlic until smooth.
Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

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