Reco,not sure of the spelling-pronounced;red without the r and add cow(re-cow).It's a broad leafed herb I add to my sofrito that adds this unmistakably..Puerto Rican sabor flavor!to this particular recipe I would add~8 leaves.
Sofrito
This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America (Running Press, 2002).
Credit: André Baranowski
1⁄4 lb. aji dulce chiles or Italian frying peppers,
stemmed, seeded, and roughly chopped
8 sprigs cilantro
6 leaves flat-leaf parsley
1 medium yellow onion, roughly chopped
1 medium green bell pepper, stemmed, seeded,
and chopped
1 clove garlic
1 tbsp. vegetable oil
1. Combine all the ingredients in the bowl of a food processor and purée, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until a semicoarse paste forms, about 1 minute. Refrigerate the sofrito for up to 1 week or freeze for up to 3 months.
MAKES 2 CUPS
