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“It makes the difference between a good Spanish dish or an Authentic dish! Used as a staple seasoning paste in many many Latino dishes such as arroz con gandules (rice with green pigeon peas), habichuelas guisadas (stewed beans).”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 2 large cubanelle peppers or 2 large green peppers
  • 12 bunch cilantro
  • 6 sprigs recao (stems and leaves, a type of stronger Spanish cilantro, use more cilantro is u can not find this)
  • 1 large onion
  • 3 garlic cloves
  • 1 teaspoon oregano
  • 5 ajies dulces, a type green peppers (these are tiny quarter sized peppers, but hard to find, use 'em if you got 'em, but don't worry if y)

Directions

  1. Wash, seed, peel and coarsely chop everything.
  2. Put in food processor or blender and puree until smooth.
  3. Store in a glass jar (plastic will hold that strong cilantro scent forever!).
  4. I freeze in an ice cube tray and store in a plastic bag until I need them. 1 cube works for 1 tbsp even though its a little more.

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