Recaito Daisy Recipes

RECAITO RECIPE CARD: CILANTRO BASE

Recaito Recipe Card: Cilantro Base image

A savory concentrate which forms the basis of stews, rice, and bean dishes in Latin America and the Caribbean. Because of the fresh ingredients, this recipe is preservative free!

Provided by Analida Braeger

Time 30m

Number Of Ingredients 7

Ingredients

1 cilantro (1 bunch)
1 Tbsp Olive oil
1 onion (chopped)
6 garlic cloves (minced)
1/4 tsp sugar ((paleo diet: honey))
1/4 tsp ground pepper (cracked)
1 tsp Kosher salt ((paleo diet: sea salt))

Steps:

Wash cilantro thoroughly.
Cut the lower stems of the cilantro and discard.
With a pair of kitchen shears cut the cilantro bunch into 3 parts and place in a food processor. Add the remaining ingredients, and push the on button.
Let it run for about 3 minutes, stopping every 30 seconds to stir the ingredients around.
The final texture should appear chunky.
When finished, recaito should be stored in the freezer. The best way to store is in a covered ice cube tray. If you don't have one, use a regular ice cube tray.
When the cubes are frozen, remove and place in a covered container.
Recaito will keep in your freezer for about 3 months.
You should be able to get close to 12 cubes of recaito from this recipe. Note the nutrition information is based on a 2 Tbsp cube.

Nutrition Facts : Calories 44 kcal, Carbohydrate 8 g, Protein 1 g, Sodium 1229 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PUERTO RICAN SOFRITO (RECAITO)

Puerto Rican Sofrito (Recaito) image

In Puerto Rico, recaito is used as the base seasoning sauce often known as sofrito. Here is a recipe for recaito aka Puerto Rican sofrito.

Provided by Hector Rodriguez

Categories Seasonings

Time 15m

Yield 10

Number Of Ingredients 5

Ingredients

2 medium green bell or Cubanelle peppers (seeds removed)
2 medium onions (peeled)
1 head of garlic (peeled)
1 bunch culantro leaves
6 ajies dulces (small sweet chile peppers)

Steps:

Gather the ingredients.
Chop and blend all the ingredients in a food processor or blender .
Use in your favorite soup, stew, bean, or rice dish, and enjoy.

Nutrition Facts : Calories 19 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 1 g, Fat 0 g, ServingSize 1 quart (Serves 8 to 10), UnsaturatedFat 0 g

RECAITO

Recaito image

There really is no translation for this mixture of onion, garlic, peppers and green herbs. Recao is culantro in Puerto Rican-speak, so this seasoning is called recaito, or "little culantro." You can buy it in bottles in some ethnic grocery stores but why? when it's so simple to make. Use in dishes like Cuban black beans or Puerto Rican style pot roast, where you want the flavor but not the color or extra liquid that you have in a sofrito. Culantro is the defining flavor.

Provided by SusieQusie

Categories Onions

Time 13m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 medium Spanish onion, cut into big chunks
8 garlic cloves, peeled
6 ajies dulces, hot peppers, cored, seeded, and cut into chunks or 1 cubanelle pepper, cored, seeded, and cut into chunks
4 leaves culantro (if you can't find culantro, increase the amount of cilantro by half)
1 cup packed fresh cilantro, stems and all, coarsely chopped

Steps:

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.
*** Cooks notes:
*** Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat.
*** Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten.

Nutrition Facts : Calories 57.1, Fat 0.2, Sodium 9.8, Carbohydrate 13.1, Fiber 1.7, Sugar 3.4, Protein 1.9

SOFRITO

Sofrito image

Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.

Provided by Von Diaz

Categories condiments

Time 5m

Yield About 2 1/4 cups

Number Of Ingredients 6

Ingredients

1 medium red bell pepper, seeded and cut into quarters
3 ají dulce or amarillo peppers (or mini bell peppers), seeded and coarsely chopped (see Notes)
6 large garlic cloves
1 large yellow onion, coarsely chopped
6 fresh culantro leaves and tender stems, coarsely chopped (see Notes)
6 fresh cilantro stems, coarsely chopped

Steps:

In a large food processor or blender, blend the peppers and garlic until smooth.
Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

TRADITIONAL RECAITO

Traditional Recaito image

From Daisy Martinez! There really is no translation for this mixture of onion, garlic, peppers and green herbs. Recao is culantro (see below) in Puerto Rican-speak, so this seasoning is nicknamed recaito, or "little culantro." I use recaito for dishes like Cuban black beans or Puerto Rican Style Pot Roast, where you don't want the color or extra liquid that you have in a sofrito. Culantro is the defining flavor. recaito, like sofrito, can get you out of any kitchen emergency. It pays to make extra (which this recipe does) and portion it out for the freezer.

Provided by nsomniak6

Categories Vegetable

Time 5m

Yield 1 1/2 cups, 3 serving(s)

Number Of Ingredients 5

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)

Steps:

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.

Nutrition Facts : Calories 26.6, Fat 0.1, Sodium 2.8, Carbohydrate 6.1, Fiber 0.8, Sugar 1.6, Protein 0.9

RECAITO (DAISY)

RECAITO (DAISY) image

Number Of Ingredients 4

Ingredients

1 medium onion, cut into big chunks
8 cloves garlic, peeled
1 cubanelle pepper, cored, seeded & cut in chunks
9 big sprigs cilantro, coarsely chopped

Steps:

Puree in food processor. Freeze in plastic bags.

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