Recaíto (Puerto Rican Culantro Sauce)
Recaíto is the green herb and pepper base that Puerto Rican cooks use to start many of their pots. This version gets its depth from roasted garlic, which turns sweet and soft in the oven, and from culantro, a sawtooth herb with a stronger, earthier edge than cilantro. Sweet aji peppers and Spanish onion fill out the blend. Pulsed until nearly smooth, it is ready to spoon into a pan.
Instructions
Slice the top off the head of garlic so some of the cloves are exposed. Set the head on a piece of foil, drizzle it with olive oil, and wrap the foil around it.
Roast the wrapped garlic for about 30 minutes, until the cloves are lightly browned and tender.
Take the garlic out of the oven and press the cloves out of their papery skins. They should slip out easily.
Put 2 tbsp of the roasted garlic into a food processor or blender along with the culantro, cilantro, green bell pepper, aji peppers and onions.
Pulse about 15 times, until the mixture is almost smooth.
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