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Prep Time: 8 Minutes Cook Time: 2 Minutes |
Ready In: 10 Minutes Servings: 4 |
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It makes the difference between a good Spanish dish or an Authentic dish! Used as a staple seasoning paste in many many Latino dishes such as arroz con gandules (rice with green pigeon peas), habichuelas guisadas (stewed beans). Ingredients:
2 large cubanelle peppers or 2 large green peppers |
1/2 bunch cilantro |
6 sprigs recao (stems and leaves, a type of stronger spanish cilantro, use more cilantro is u can not find this) |
1 large onion |
3 garlic cloves |
1 teaspoon oregano |
5 ajies dulces, a type green peppers (these are tiny quarter sized peppers, but hard to find, use 'em if you got 'em, but don't worry if y) |
Directions:
1. Wash, seed, peel and coarsely chop everything.
2. Put in food processor or blender and puree until smooth.
3. Store in a glass jar (plastic will hold that strong cilantro scent forever!).
4. I freeze in an ice cube tray and store in a plastic bag until I need them. 1 cube works for 1 tbsp even though its a little more.
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