Imported from YouTube

Fresh Puerto Rican Recaito (Uncooked Sofrito)

Name: Fresh Puerto Rican Recaito (Uncooked Sofrito)
Prep time: 20 min
Total time: 20 min
Yield: 48 servings
Cuisine: Caribbean
Ingredients: 3 Small white onions; 1 cup Garlic cloves (Heads trimmed and cloves peeled); 1 bunch Culantro (Triple-washed with the ends cut off; also called recao or spiny cilantro); 0.5 lb Sweet peppers (ají dulce or cachucha peppers) (Non-spicy sweet peppers; mini sweet peppers may be substituted); 1 bunch Cilantro; 2 Green Cubanelle peppers (Green or red bell peppers may be substituted; also called Italian frying peppers)

Imported by Starr2 on SeeMeCook

A fresh, uncooked green seasoning blend made from sweet peppers, garlic, onions, cilantro, culantro, and Cubanelle peppers. It is processed until slightly chunky, portioned into ice cubes, and frozen for use in dishes such as stewed beans.

48 servings20 minCaribbean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

3 Small white onions
1 cup Garlic cloves (Heads trimmed and cloves peeled)
1 bunch Culantro (Triple-washed with the ends cut off; also called recao or spiny cilantro)
0.5 lb Sweet peppers (ají dulce or cachucha peppers) (Non-spicy sweet peppers; mini sweet peppers may be substituted)
1 bunch Cilantro
2 Green Cubanelle peppers (Green or red bell peppers may be substituted; also called Italian frying peppers)

Steps

1
Prepare the produce: trim and peel the garlic, wash the culantro thoroughly three times and cut off its ends, and prepare the onions and peppers for the food processor.
2
Layer the onions, garlic, culantro, sweet peppers, cilantro, and Cubanelle peppers in a food processor.
3
Process the vegetables until thoroughly mixed but still slightly chunky, with visible small pieces of garlic, onion, cilantro, and pepper. Do not add water, olive oil, salt, or oregano.
4
Spoon the fresh recaito into ice cube trays. The natural liquid released by the vegetables, especially the onion, provides the moisture; no added water is needed.
5
Cover the filled ice cube trays with plastic wrap, triple-wrapping them to keep the freezer from taking on the aroma of the recaito.
6
Freeze the trays. Once frozen, remove the cubes and transfer them to freezer bags for storage.
7
Use each cube as approximately 1 tablespoon of recaito; for one can of stewed beans, the source recommends using two cubes or two tablespoons.

Notes

The mixture makes approximately three or four ice cube trays, depending on tray size. It can also be stored in a jar in the refrigerator for at least one week. The source distinguishes this fresh green mixture, recaito, from cooked sofrito containing tomatoes. A blender may be used, but it will produce a liquefied texture rather than the preferred chunky consistency.