Cookbook:Recaíto (Puerto Rican Culantro Sauce)

Recaíto (Puerto Rican Culantro Sauce)
Category	Sauce recipes
Difficulty

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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

Procedure

1. 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.
2. Remove the roasted garlic from the oven and simply pop the individual cloves out of the roasted paper outers. They should come out easily.
3. Combine 2 tbsp roasted garlic, culantro, cilantro, bell pepper, aji pepper, and onion in a food processor or blender.
4. Pulse 15 times or until consistency is almost smooth.