RECAITO

It occurs to me that in all the time that I have been writing this blog, I have never explained how to make one of the basic necessities for Puerto Rican cooking.  Most of the recipes that I use on here call for recaito, and yes, I usually buy it in the store, but if you can't find it in your area supermarkets, you really need to know how to make it yourself.  It's not difficult; I promise.  

RECAITO

2 bunches cilantro

1 bunch culantro

2 lg onions

2 heads of garlic

3 green bell peppers

Chop and mix in food processor until well blended.  Freeze or refrigerate immediately.  

Many of you may be unfamiliar with culantro.  It is NOT an alternative to cilantro or just another spelling of cilantro, although those are common misconceptions.  They look completely different, although some supermarkets may label it "Spiny Cilantro".  It is not found in all supermarkets, so be prepared to ask around before finding it.  Your best bet is usually ethnic food markets, as they  offer the best variety of herbs and produce.  

Culantro

                                       

                                                      Cilantro

MUSIC TO COOK BY

                             

                               

Elegia a Ruben Gonzalez, (HD), Juan de Marcos

Until next time, Happy Cooking!  : )

Work while others are wishing.  -  Thomas A. Edison

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