- ½ medium yellow onion, diced
- 3 mild chiles, seeded and diced
- 2 garlic cloves, quartered
- 1 green bell pepper, seeded and diced
- 3 recao leaves or 4 sprigs fresh cilantro, chopped
- Combine all ingredients in a blender. (It may be necessary to add 1 to 2 tablespoons of water before blending.)
- You may want to prepare double or triple this recipe, and store ½-cup portions of sauce in Zippered plastic bags.
- Refrigerated, Recaito will last about 10 days; frozen, it will last for 6 months.