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Recaito (Puerto Rican Green Cooking Base)
Recaito (Puerto Rican Green Cooking Base)
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Prep Time:
20 minutes
Total Time:
20 minutes
Puerto Rican flavor base of recao, cilantro, oregano, garlic, onion, and bell peppers. Enhance soups, stews, rice, and dishes.
Ingredients:
  • 32 ajies dulce
  • 1 1/2 medium yellow onions, peeled and roughly chopped
  • 20 cloves garlic, peeled
  • 1 large green bell, Cubanelle, or banana pepper, seeded and roughly chopped
  • 6 bunches recao (culantro), rinsed
  • 1 bunch cilantro, roughly chopped
  • 1 tablespoon dried oregano
Instructions:
  • Prepare the ajies dulce: Cut the peppers in half, remove stems and seeds, and discard. If large, cut into quarters. Place the peppers in a 14-cup food processor with the metal blade attachment. Cut the onion into bite-sized pieces.
  • Combine the onion, garlic, and bell pepper with the ajies in a food processor and pulse 20 times until the mixture is coarsely chopped. Use a rubber spatula to scrape down the sides of the bowl.
  • Prepare the recao: Tear off 1 inch of the stems, discard the dry ends, and tear into 2-inch pieces. Combine with cilantro and oregano in a food processor. Pulse 25-30 times until finely minced, resembling a chunky pesto.
  • Prepare the recaito for storage by transferring half to the fridge for immediate use during the week and portioning the remaining half into ice cube trays for freezing. To freeze, fill ice cube trays with recaito using a spatula or spoon, smooth the surface, cover with plastic film, and repeat for all trays. For fridge storage, transfer the recaito to a glass jar with a tight lid and keep refrigerated for up to 7 days for optimal flavor.
  • Chill the recaito until solid, then transfer it to a freezer-safe container or bag and store in the freezer for up to 6 months.
  • Thaw the frozen recaito for 10 minutes before sauteing in hot oil to release its flavors. Alternatively, add it frozen to soups, beans, or picadillo. Enjoy the dish and leave your feedback below!

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