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Recaíto (Puerto Rican Culantro Sauce)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4519001
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 head of garlic
- Olive oil
- 20 culantro leaves—find this at local Latin or Asian markets
- 1 small bunch of cilantro
- 1 large green bell pepper, seeded, diced and with the white pith from the inside of the pepper removed.
- 13–15 large sweet aji peppers, seeded
- 2 small Spanish onions, diced
Directions
- Slice off the top of the head of garlic to expose some of the cloves inside. Place the head on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.
- Remove the roasted garlic from the oven and simply pop the individual cloves out of the roasted paper outers. They should come out easily.
- Combine 2 tbsp roasted garlic, culantro, cilantro, bell pepper, aji pepper, and onion in a food processor or blender.
- Pulse 15 times or until consistency is almost smooth.