Wednesday, June 23, 2010

Homemade Recaito Recipe

This my version.  I add this mix to flavor rice and beans, quinoa and millet recipes. I'm a big fan of cilantro, so if you are a fan too this recipe is for you. Even though you don't really need a recipe. This is just a guide. You can add more or less garlic.  Add sweet Aji peppers or use a small scotch bonnet pepper if you can handle the heat!! ( be careful with those). I like a little heat myself.

  • 1 medium spanish onion, cut in chunks
  • 4 cloves garlic, peeled
  • 1 big bunch cilantro, stems and all
You will also need:
  • Food processor
  • Ice cube tray

Place the chopped onion, garlic cloves and cilantro in food processor. Process until smooth. . Pour this mixture in a bowl. Use a spoon to fill each ice cube tray compartment. Place tray in freezer and let set until frozen. Remove the ice cube tray from freezer. Empty tray into a plastic freezer bag.  It's ready!

One of my favorite television chef's Daisy Martinez has a really great cookbook that a own and love called  Daisy Cooks: Latin Flavors That Will Rock Your World.  She has recipes for  making sofrito, achiote oil and lots of other fun stuff.   I found a video of her making Cilantro pesto.  Yum!

Remember to let me know what you think and "Eat Good"


  1. Oh joy! Had I known the recipe was this simple, I would have been making my own. In those last beans I made, I was supposed to use recaito, but I used sofrito instead because I was out. I like your recipe and other fresh versions of jarred items because I can control the salt. I'll definitely save this recipe. Thanks!



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