Recipe by TheBostonBean
It makes the difference between a good Spanish dish or an Authentic dish! Used as a staple seasoning paste in many many Latino dishes such as arroz con gandules (rice with green pigeon peas), habichuelas guisadas (stewed beans).
- 2 large cubanelle peppers or 2 large green peppers
- 1⁄2 bunch cilantro
- 6 sprigs recao (stems and leaves, a type of stronger Spanish cilantro, use more cilantro is u can not find this)
- 1 large onion
- 3 garlic cloves
- 1 teaspoon oregano
- 5 ajies dulces, a type green peppers (these are tiny quarter sized peppers, but hard to find, use 'em if you got 'em, but don't worry if y)
Directions See How It's Made
- Wash, seed, peel and coarsely chop everything.
- Put in food processor or blender and puree until smooth.
- Store in a glass jar (plastic will hold that strong cilantro scent forever!).
- I freeze in an ice cube tray and store in a plastic bag until I need them. 1 cube works for 1 tbsp even though its a little more.