Recaito Recipe Card: Cilantro Base
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!
Ingredients
- 1 cilantro 1 bunch
- 1 tablespoon Olive oil
- 1 onion chopped
- 6 garlic cloves minced
- ¼ teaspoon sugar (paleo diet: honey)
- ¼ teaspoon ground pepper cracked
- 1 teaspoon 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 tablespoon cube.
Nutrition
Calories: 44kcalCarbohydrates: 8gProtein: 1gSodium: 1229mgPotassium: 116mgFiber: 1gSugar: 2gVitamin A: 70IUVitamin C: 6.8mgCalcium: 29mgIron: 0.3mg
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