Recaito Recipe Card Cilantro Base Recipes

RECAITO

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.

SOFRITO- PUERTO RICAN COOKING BASE (RECAITO)

Steps:

• 1. Wash and chop all ingredients into rough chunks. No need to remove the cilantro stems, as they are tender and flavorful.
• 2. Using a food processor (a blender is not recommended), process sofrito, in batches if necessary, until finely incorporated, but not liquified.
• 3. Using dedicated ice cube trays (don't use the trays for ice cubes after using for sofrito or your drink will taste BAD!), freeze sofrito in cubes, then, if desired, transfer to freezer bags for long term storage. Each cube is about a tablespoon, but measuring is not super important. Flavor is good, give or take a little! Fresh sofrito lasts about a week in the fridge. Just pop a cube or two or 3 into your saute pan to start your cooking, or thaw and stuff under chicken skin before roasting. The possibilities are endless!
• 4. I have two other Puerto Rican recipes that feature sofrito- Sopa de Salchichon ("salami soup") and the official dish of Puerto Rico, Arroz con Gandules ("Rice with pigeon peas").