Making Recaito
September 05, 2009
I use a variation of Yvonne Ortiz's "A Taste of Puerto Rico" Cookbook.
I put 2 dice onions (small to medium), 2 peppers diced (a mix of whatever I have handy), 4 or 5 cloves of garlic, 6 good sized culantro leaves, a dash of water and oil.
I dump that all into a blender and hit chop and then puree, till everything is smooth. I then freeze it in ice cubes trays, to use when I make Stewed Pink beans or any other Stewed Puerto Rican dishes.
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