Quick and Easy Puerto Rican Recaito
Recaito is that rich, oniony, herb-packed base you’ll find in so many Puerto Rican dishes. It’s not the tomato-based sofrito that some people are used to. This version stays green and is made with onions, culantro, ajicitos or sweet peppers, bell pepper, and garlic.
It’s the first thing that hits the pan in recipes like arroz con gandules or asopao de camarones, and it builds so much depth with just a few ingredients. Once you try making it fresh, you’ll never go back to the store-bought stuff.
Ingredients You’ll Need
Herbs
- Culantro – This is key. You’ll need a few bunches, washed and trimmed.
- Cilantro – One bunch is enough. Use the stems too — they have flavor.
Aromatics
- Sweet onion – One medium-sized.
- Green bell peppers – Washed and chopped.
- Ajicitos dulces – These are the small sweet peppers, not spicy.
- Garlic – A full head. I use 15 cloves, peeled.
Oil
- Extra virgin olive oil – Just enough to help it blend smooth and stay fresh.
Culantro can be tough to track down, especially if your local grocery store doesn’t carry a wide variety of herbs. Your best bet is checking an international or Latin supermarket where it’s more likely to be in stock.
A lot of people ask if you can just swap it with cilantro. They’re related, but the flavor is stronger in culantro and holds up better when cooked. If you’re making something like recaito, it’s worth finding the real thing if you can.
Step by Step Instructions
Start by adding the onion, garlic, green bell peppers, and ajicitos dulces to a food processor. Pulse until broken down and almost smooth.
Then add in the culantro, cilantro, and olive oil. Blend again until you get a thick green paste. Scrape down the sides as needed.
That’s it — spoon it into jars or freeze in small containers. Store in the fridge for about a week or freeze for later.
Tips
- Wash and dry all the herbs before blending.
- Don’t skip the olive oil it helps preserve the racaito and gives it the right texture.
- Freeze in small batches to make it easy to grab and cook with during the week.
Can I Use Cilantro Instead of Culantro?
Culantro and cilantro look and taste different. Cilantro is soft and light, better added to cold dishes or sprinkled on top at the end. Culantro has long, serrated leaves and a stronger flavor that holds up well to cooking. If you’re sautéing or making stews, culantro is what you want.
Where Can I Find Culantro?
You can usually find it in the produce section near other herbs, sometimes in the international or Latin section. If not, check your local Latin grocery store. It may also be labeled as recao.
Can I Use Frozen Garlic?
Fresh garlic is always my go-to, especially in something like recaito where it’s a main flavor. But frozen garlic works too if that’s what you have on hand. It’ll still blend well and hold its own in the base.
Can I Store Recaito in the Freezer?
Definitely. I like to make a big batch, use what I need for the week, and freeze the rest. It keeps well in a mason jar or any airtight glass container. You can also freeze it in portions using an ice cube tray, which makes it super easy to grab a bit for quick meals.
Recipes That Start with Recaito
- Vegan Arroz con Gandules – A plant-based take on the classic, still packed with flavor thanks to recaito.
- Asopao de Camarones (Puerto Rican Shrimp Stew) – Recaito is the base for this comforting shrimp and rice stew that’s great for a small batch dinner.
Sofrito (Recaito) Batch Recipe
Ingredients
Equipment
Method
- Prep: Wash and trim all herbs. Peel the garlic. Rough chop onion and peppers.
- Add onion, garlic, green bell peppers, and ajicitos dulces to a food processor. Pulse until mostly smooth.
- Add culantro, cilantro, and olive oil. Blend again until you get a thick, green paste. Scrape down sides as needed.
- Spoon into jars or containers. Store in the fridge for up to 1 week or freeze for later use.
