Best 6 Recaito Daisy Recipes
"Recaito daisy," also known as "honolulu daisy" or "erigeron karvinskianus," is a beautiful, edible flower that adds color and flavor to various dishes. This versatile ingredient can be used in salads, soups, stews, and even as a garnish. The flavor of recao daisy is slightly peppery and tangy, with hints of clove and citrus. In this article, we will explore the best ways to cook with recao daisy, providing you with delicious recipes and tips for incorporating this unique ingredient into your culinary creations.
Let's cook with our recipes!
RECAITO RECIPE CARD: CILANTRO BASE
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!
Provided by Analida Braeger
Categories Main dish
Time 30m
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 44 kcal, Carbohydrate 8 g, Protein 1 g, Sodium 1229 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PUERTO RICAN SOFRITO (RECAITO)
In Puerto Rico, recaito is used as the base seasoning sauce often known as sofrito. Here is a recipe for recaito aka Puerto Rican sofrito.
Provided by Hector Rodriguez
Categories Seasonings
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Chop and blend all the ingredients in a food processor or blender .
- Use in your favorite soup, stew, bean, or rice dish, and enjoy.
Nutrition Facts : Calories 19 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 1 g, Fat 0 g, ServingSize 1 quart (Serves 8 to 10), UnsaturatedFat 0 g
RECAITO
There really is no translation for this mixture of onion, garlic, peppers and green herbs. Recao is culantro in Puerto Rican-speak, so this seasoning is called recaito, or "little culantro." You can buy it in bottles in some ethnic grocery stores but why? when it's so simple to make. Use in dishes like Cuban black beans or Puerto Rican style pot roast, where you want the flavor but not the color or extra liquid that you have in a sofrito. Culantro is the defining flavor.
Provided by SusieQusie
Categories Onions
Time 13m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place the onion and garlic in the work bowl of a food processor fitted with the metal blade.
- With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth.
- Set aside the amount you need for the recipe you're preparing.
- Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.
- *** Cooks notes:
- *** Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat.
- *** Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten.
Nutrition Facts : Calories 57.1, Fat 0.2, Sodium 9.8, Carbohydrate 13.1, Fiber 1.7, Sugar 3.4, Protein 1.9
SOFRITO
Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises, beans, stews and rice dishes. It's also adaptable, and can yield a lighter, more verdant flavor if sautéed for 2 to 3 minutes, and a richer flavor if sautéed for 7 to 10 minutes and combined with tomato sauce. This recipe yields about 3 cups, which is probably more than you'll use for any recipe, but it keeps well. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container, or frozen into cubes and saved in plastic zip-top bags. If kept in the refrigerator, it's best if used within a week, but can be frozen for up to six months. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge.
Provided by Von Diaz
Categories condiments
Time 5m
Yield About 2 1/4 cups
Number Of Ingredients 6
Steps:
- In a large food processor or blender, blend the peppers and garlic until smooth.
- Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.
TRADITIONAL RECAITO
From Daisy Martinez! There really is no translation for this mixture of onion, garlic, peppers and green herbs. Recao is culantro (see below) in Puerto Rican-speak, so this seasoning is nicknamed recaito, or "little culantro." I use recaito for dishes like Cuban black beans or Puerto Rican Style Pot Roast, where you don't want the color or extra liquid that you have in a sofrito. Culantro is the defining flavor. recaito, like sofrito, can get you out of any kitchen emergency. It pays to make extra (which this recipe does) and portion it out for the freezer.
Provided by nsomniak6
Categories Vegetable
Time 5m
Yield 1 1/2 cups, 3 serving(s)
Number Of Ingredients 5
Steps:
- Place the onion and garlic in the work bowl of a food processor fitted with the metal blade. With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth.
- Set aside the amount you need for the recipe you're preparing.
- Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.
Nutrition Facts : Calories 26.6, Fat 0.1, Sodium 2.8, Carbohydrate 6.1, Fiber 0.8, Sugar 1.6, Protein 0.9
RECAITO (DAISY)
Number Of Ingredients 4
Steps:
- Puree in food processor. Freeze in plastic bags.
Tips:
- Use fresh, ripe ingredients for the best flavor.
- Don't be afraid to experiment with different variations of recaito. There are many different ways to make it, so find one that you like.
- Recaito can be used as a marinade, a sauce, or a dip. It is also a great addition to soups and stews.
- If you can't find achiote paste, you can substitute paprika or chili powder.
- Recaito can be made ahead of time and stored in the refrigerator for up to a week.
Conclusion:
Recaito is a versatile and flavorful Puerto Rican sauce that can be used in a variety of dishes. It is made with fresh herbs, spices, and vegetables, and it is a great way to add flavor and complexity to your favorite recipes. Whether you are using it as a marinade, a sauce, or a dip, recaito is sure to please everyone at your table.
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