Recaito Recipe Card: Cilantro Base

recaito ingredients cilantro onion garlic salt pepper

A savory concentrate which forms the basis of stews, rice, and bean dishes in Latin America and the Caribbean. Because of the fresh ingredients, this recipe is preservative free!

5 from 3 votes

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Course: Main dish

Cuisine: Latin American

Keyword: cilantro, food processor, Puerto rican dishes, sauce base, stew base

Prep Time: 30

Total Time: 30

Servings: tbsp

Calories: 44kcal

Author: Analida Braeger

Ingredients

1 cilantro 1 bunch
1 Tbsp Olive oil
1 onion chopped
6 garlic cloves minced
¼ tsp sugar (paleo diet: honey)
¼ tsp ground pepper cracked
1 tsp Kosher salt (paleo diet: sea salt)

Instructions

Wash cilantro thoroughly.
Cut the lower stems of the cilantro and discard.
With a pair of kitchen shears cut the cilantro bunch into 3 parts and place in a food processor. Add the remaining ingredients, and push the on button.
Let it run for about 3 minutes, stopping every 30 seconds to stir the ingredients around.
The final texture should appear chunky.
When finished, recaito should be stored in the freezer. The best way to store is in a covered ice cube tray. If you don't have one, use a regular ice cube tray.
When the cubes are frozen, remove and place in a covered container.
Recaito will keep in your freezer for about 3 months.
You should be able to get close to 12 cubes of recaito from this recipe. Note the nutrition information is based on a 2 Tbsp cube.

Nutrition