Recaito Recipe Card Cilantro Base Recipes

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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

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- PUERTO RICAN COOKING BASE (RECAITO)



Sofrito- Puerto Rican cooking base (Recaito) image

Sofrito is a general term for a Latin cooking base. It is used in Italian and Spanish cuisines, and across Latin America and the Caribbean and beyond to add delicious flavor to soups, meat, braises, and more. It is a puree of peppers, onions, garlic, and herbs. In nearly any recipe where you might start by chopping these...

Provided by Margaret G

Categories     Other Sauces

Time 1h

Number Of Ingredients 6

2 large cubanelle or medium green bell peppers
half lb aji dulce or multicolored mini sweet peppers
2 medium white onions
1 c garlic cloves, peeled
1 bunch cilantro, fresh
1 bunch recao (spiny cilantro/culantro). use another bunch of cilantro if you cannot find this.

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").

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