On todays “The Sofrito Chronicles” I bring you, Recaito…
RECAITO is a base for many Puerto Rican dishes, and is a necessity in any Latin pantry. Read any Puerto Rican or Latin American cookbook and chances are that you will come across recaito as one of the key ingredients in many sauces, stews, soups, stocks, beans, and rice dishes. Recaíto is basically the “mother” ingredients of Puerto Rican Sofrito but without red cubanelle, olives, cilantro, spices and red bell pepper. Notice the absence of tomatoes? Typically, Puerto Ricans do not add tomatoes to their recaito.
Recaito is named for the predominant element used, an herb called culantro in Spanish. Not to be confused with cilantro, recao has a flavor similar to cilantro but about ten times more potent. You can find this herb at a local Latin market or Asian markets.
***PLEASE NOTE*** YOU CAN NOW PURCHASE RECAITO AND OTHER HARD TO FIND INGREDIENTS IN MY ONLINE STORE:ThePoshLatinCookShop.com
- 20 Culantro leaves – find this at local Latin or Asian markets
- 1 large Cubanelle pepper
- 13-15 large Sweet Aji Peppers
- 2 small Spanish onions
- 2 tbsp Roasted Garlic
- Put all ingredients in a food processor
- Pulse 15 times
Storing your Recaito… Some people like storing recaito in ice cube trays, my grandmother too. Just please, for the sake of sanitary and possible food contamination with God knows what. Use an ice cube try with a lid or top. I purchased lidded ice cube trays at Bed Bath Beyond and I think it cost just a couple of bucks. You don’t want your recaito developing freezer burns, that’s just yukkkkkkkie!