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Recaíto (also
sometimes called sofrito) is a
cooking base made of
pureed aromatics. Its
distinctive green color comes from the
inclusion of
green peppers...
- are
typically made with olives, capers, ****in,
annatto oil, bay leaves,
recaito,
lippia micromera,
coriander seeds with
tomato sauce,
potato and pig feet...
-
dulce or ajicito, it is
grown commercially and used for sauces, such as
recaíto, sofrito, and
mojito isleño,
other fish or meat sauces, as well as stews...
- raisins,
roasted chickpeas,
Romanesco cauliflower Entrée: baklava, bluefish,
recaito, salt
pearls Dessert: vodka-infused
chocolate milk, persimmons, crumpets...
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dishes such as
arroz con gandules, alcapurria, pasteles, habichuelas,
recaíto, and
arroz junto,
among others.
Broth is
often made with
chicken and sofrito...
- peppers,
olives and capers, and is
commonly seasoned with bay leaves,
recaito,
tomato sauce,
adobo seco, and
annatto oil, but the
seasoning is not limited...
- The
ground meat is
sauteed with annatto,
diced ham, oregano, bay leaf,
recaito,
tomato sauce and on
occasion ****in, cheese, raisins, beans,
sweet peas...
- Fricasé –
Green bananas cooked in a ****y, tomato-based fric****ee
sauce with
recaíto, capers, chilies, and olives.
Macabeos –
Green bananas boiled and mashed...
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Several types of
sauces Pique Pique Verde –
Puerto Rican green hot
sauce Recaíto –
Cooking base made of
pureed aromatics Sofrito –
Cooked vegetable foundation...
