Traditional Recaito
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1 1/2 cups
- Serves:
- 3
ingredients
- 1 medium Spanish onion, cut into big chunks
- 8 garlic cloves, peeled
- 6 ajies dulces (see recipe for Sofrito) or 1 cubanelle pepper, cored, seeded, and cut into chunks
- 4 leaves culantro (if you can't find culantro, increase the amount of ajies or cilantro by half)
- 6 big sprigs cilantro, stems and all, coarsely chopped (about 1 cup packed)
directions
- 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.
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RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>