| nina |
Recaito is a component of sofrito, arguably the base of Puerto Rican
cuisine.
I use it as is in beans, stews, soups and when roasting meats. Sauteed
with ham and tomates,it makes sofrito which can be used to add flavor
to most savory foods.
http://dirtythoughts.ninaloca.net/rrecaito.html
Recipe
* 2 heads garlic
3 large cubanelle peppers
3 bunches recao
1 bunch cilantro
8 onions
30 ajices dulces
Chop and mix all ingredients. I use a blender and do the cilantro and
culantro, then the peppers, then the garlic and onions. I find that the
texture is better when similar ingredients are processed together than
when its all just tossed in the blender together. Add just enough water
to make it flow easily, perhaps 1-1.5 cups per batch. Blend or process
each ingredient till chopped finely, but not pureed. You want some
texture. Put it in a large bowl and stir till mixed well. You can then
store this in a jar in the fridge for a few days, or ladle into ice
cube trays then bag it to have on hand.
http://dirtythoughts.ninaloca.net
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