Small Bowl of fresh Recaíto
(click to enlarge)

Recaíto


Puerto Rico / California   -   Recaíto Básico
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
25 min
Yes		 Recaíto is an essential flavor in many Puerto Rican recipes. I call this "Puerto Rico / California" because it is all but impossible to make it "authentically" in California (see Work-Around).




6
6
3
4
8
1
oz
oz
oz
cl

c
Onion
Cubanelle Chili (1)  
Sweet Chili (2)
Garlic
Culantro Leaf (3)
Cilantro (4)
Make:   -   (25 min)
  1. Cap and seed All Chilis. If using real Sweet Chilis, seed or not as you wish.
  2. Chop All Ingredients medium.
  3. Mix All Ingredients together and run in a food processor or blender until quite smooth. Add a bit of water only if you need to - it becomes increasingly liquid as it processes.
  4. Refrigerated this will keep for about 5 days. For longer storage, freeze. I freeze it in a flat plastic bag. I then cut off what I need by driving a sharp Chinese Cleaver through it with a soft mallet.
NOTES:
  1. Cubanelle Chili:   [Italian Frying Pepper]   These are very mild yellow-green chilis. For details, see our Caribbean Chilis page.
  2. Sweet Chili   [Aji Dulce] This is a no-heat Habanero chili. It is not available in Southern California, and probably not in most of North America. See Work-Around. For details, see our Caribbean Chilis page.
  3. Culantro:   [Sawtooth Herb] This herb is related to Cilantro but looks totally different, Use the entire leaf, including the stem part. If you can't get it, replace with more Cilantro - different, but in the same ballpark. For details see our Culantro page.
  4. Cilantro:   Use the stems as well as the leaves. Measure is coarsely chopped and moderately packed.
  5. Work-Around:   The Sweet Chilis much used in Puerto Rico are not available here in California, I use the same weight in Sweet yellow Banana Pepper and add 1 Habanero with seeds and veins removed. If I can't get any of the options for the Cubanelles, I increase the Banana Pepper to compensate.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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