Recaito Recipe Card: Cilantro Base

Name: Recaito Recipe Card: Cilantro Base
Prep time: 30 min
Total time: 30 min
Yield: 2 tbsp
Ingredients: 1 cilantro; 1 Tbsp olive oil; 1 onion; 6 garlic cloves; ¼ tsp sugar; ¼ tsp ground pepper; 1 tsp kosher salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
2 tbsp
Calories
44 kcal
Course
Main Course
Cuisine
South American

Recaito Recipe Card: Cilantro Base

Vanessa Armstrong

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A savory concentrate which forms the basis of stews, rice, and bean dishes in Latin America and the Caribbean. Because of the fresh ingredients, this recipe is preservative free!

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Ingredients

Servings

1 cilantro 1 bunch
1 Tbsp olive oil
1 onion chopped
6 garlic cloves minced
¼ tsp sugar (paleo diet: honey)
¼ tsp ground pepper cracked
1 tsp kosher salt (paleo diet: sea salt)

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Instructions

Wash cilantro thoroughly.
Cut the lower stems of the cilantro and discard.
With a pair of kitchen shears cut the cilantro bunch into 3 parts and place in a food processor. Add the remaining ingredients, and push the on button.
Let it run for about 3 minutes, stopping every 30 seconds to stir the ingredients around.
The final texture should appear chunky.
When finished, recaito should be stored in the freezer. The best way to store is in a covered ice cube tray. If you don't have one, use a regular ice cube tray.
When the cubes are frozen, remove and place in a covered container.
Recaito will keep in your freezer for about 3 months.
You should be able to get close to 12 cubes of recaito from this recipe. Note the nutrition information is based on a 2 Tbsp cube.

Nutrition Information

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Calories 44kcal (2%) Carbohydrates 8g (3%) Protein 1g (2%) Sodium 1229mg (51%) Potassium 116mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 70IU (1%) Vitamin C 6.8mg (8%) Calcium 29mg (3%) Iron 0.3mg (2%)