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There’s an disagreement in our house over what this actually is.  Hun insists on calling it sofrito, while I insist on calling it by it’s name – recaito or recao.  He’s the one with Spanish heritage, Puerto Rican to be exact.  And, while I have other heritages in my blood, Spanish is not one of them.  Although I tend not to push very hard when it comes to some things, when I know I’m right, I dig my heels in.  As his heart-wife and the chef in our family, I strive to learn and make some Spanish foods.  So, inevitably, I have to look things up in order to learn how to make it.  This was one of those recipes.

As I went looking for sofrito, I only came across tomato based recipes.  None of those were it though, because I clearly needed something green.  So, I kept searching.  Finally, I found a post explaining the difference between sofrito and recaito.

recaito, recipe, green peppers, cooking, homemade, spanish, processor, cilantro, garlic, himalayan sea salt, salt

Now, I make recaito a few times a month.  Hun and I continue to disagree on its name, despite my clearly being right.  I have explained and he’s even gone to Google to find the answer – the green stuff is recaito, the red is sofrito!  I even asked his grandmother, who also calls is recaito.  After finding the answer himself, he still calls it sofrito – ahh!

Anyway, I’m not Spanish, but I do try to make some Puerto Rican foods on occasion.  Hun really appreciates my efforts and is always willing to let me experiment, with the understanding it’ll never be like his grandmother.  I can accept that, as I know she’s irreplaceable, I just want to honor his heritage to the best of my ability.

Nonetheless, I figured I’d share.

Here’s my I’m not Spanish recaito!

First, gather your pertinent ingredients.  Garlic, oil, Himalayan Sea Salt (this kind is good), Cilantro (or Culantro, if you can find it), and green pepper.  Many put onions, as well, but since I cannot cut onions, I tend to leave them out.

recaito, recipe, green peppers, cooking, homemade, spanish, processor, cilantro, garlic, himalayan sea salt, salt

Peel your garlic.  Cut and de-seed your green pepper, big chunks are fine.  Rinse your cilantro and cut off the bottom end.

recaito, recipe, green peppers, cooking, homemade, spanish, processor

Put it all in a food processor.  Add at least a teaspoon of salt.  I use either this processor or this one.

recaito, recipe, green peppers, cooking, homemade, spanish, processor, cilantro, garlic, himalayan sea salt, salt

Chop, Chop, Chop.

recaito, recipe, green peppers, cooking, homemade, spanish, processor, cilantro, garlic, himalayan sea salt, salt

And there you have it.  Within 5 minutes, you have a Spanish condiment in your arsenal.  I will put recaito in my homemade pasta sauce for extra flavor and kick, in beef stir fry, hamburgers, rice, and even pizza.

recaito, recipe, green peppers, cooking, homemade, spanish, processor, cilantro, garlic, himalayan sea salt, salt

Are there any particular language or word disagreements you have in your family?  I’d love to know what your favorite Spanish-inspired dishes are?  Also, please let me know how you enjoy this recipe.

 

recaito, recipe, green peppers, cooking, homemade, spanish, processor, cilantro, garlic, himalayan sea salt, salt

How a Non-Spanish Makes Recaito
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2 thoughts on “How a Non-Spanish Makes Recaito

    • September 25, 2016 at 12:56 am
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      Haha, yes this can surely be true as well. I remember living in one place and everyone called the small stream/creek a “crick”. Having lived elsewhere for a number of years, I was truly confused, actually thinking it was the name of a particular body of water, until I asked. To this day, that word confuses me lol 🙂

      Reply

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*This post may contain affiliate links. If you click through, I may earn a small commission. Your price will never be affected by my affiliate link. On occasion, I also write sponsored posts, which help to run the blog as well. I thank you for supporting this space, so I can continue to share my journey and our family adventures. For more information, please visit the full disclosure here*


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