Puertorrican Sofrito

Recao at my home in Dallas. Seeds imported from my moms yard in Puerto Rico

1/2 cup olive oil
1 medium yellow onions cut into pieces
1 red bell pepper cut into pieces
12 ajies dulces or 1 green pepper, seeded and cut into pieces
6 garlic cloves
8 recao leaves
1/2 cup cilantro
1 tbsp orégano
4 spanish olives cut into pieces
1 teaspoon capers
1 tbsp black pepper
2 tbsp sea salt

In a grinder puree all the ingredients and refrigerate until time to use it. I usually use 1 to 2 tablespoons when cooking my latin dishes.


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