Recaíto (Puerto Rican Culantro Sauce)
Source and licence
"Recaíto (Puerto Rican Culantro Sauce)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Reca%C3%ADto_(Puerto_Rican_Culantro_Sauce), revision 4519001), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Reca%C3%ADto_(Puerto_Rican_Culantro_Sauce)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4519001
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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.