Recaito
1/2 cup peeled garlic cloves
1 large onion, quartered
1 medium green pepper
1 medium yellow pepper
1 medium red pepper
1-2 small hot peppers
3-4 bunches of coriander (cilantro) About 2 cups packed.
Preparation:
1. Preparation of Ingredients: Ensure all the vegetables are washed thoroughly. Peel the garlic cloves and quarter the onion. Deseed the peppers if you prefer a milder recaito.
2. Blending:In a food processor or blender, combine the garlic, onion, green pepper, yellow pepper, red pepper, and hot peppers.Add the coriander in batches to ensure even blending.
3. Processing:Blend or process until you achieve a smooth, consistent paste. You may need to scrape down the sides of the processor a few times to ensure everything is well mixed.If the mixture is too thick, you can add a small amount of water or olive oil to help it blend more easily.
Storage:
1. Refrigeration:Transfer the recaito to airtight containers or jars.Store in the refrigerator for up to a week.
2. Freezing in Ice Cube Trays:Spoon the recaito into ice cube trays, filling each compartment.Freeze the trays until the recaito is solid, usually several hours or overnight.Once frozen, pop the recaito cubes out of the trays and transfer them to a zip-top freezer bag.
