I get asked a lot about my “green goo” so I figured I’d just post about it to the site. My fridge is almost always stocked with this “green goo” and if it’s not we go without beans. And what, I ask those of you who understand the Dominican mind, is rice without beans? Nothing!
For as long as I can remember, my mother made fresh recaito (“green goo”) and stored it in our fridge. When she got lazy, we bought Goya. Goya sells a nice little jar of recaito but it is unfortunately devoid of a heksher (the cute symbol to certify it kosher).
Aliza’s/Her Momma’s Recipe for Recaito (aka “The Green Goo”)
1-2 green bell peppers
1 big Spanish onion
1 whole head of garlic
1 fresh bushel of parsley
1 fresh bushel of basil
1 fresh bushel of cilantro
1 big Spanish onion
1 whole head of garlic
1 fresh bushel of parsley
1 fresh bushel of basil
1 fresh bushel of cilantro
(The cilantro will overwhelm everything else in flavor. That’s the point since “Recaito” apparently comes from the word “recao,” a word Puerto Ricans use to refer to cilantro. The original recipe sometimes adds olive oil and black peper and doesn’t include basil or parsley. So, you can think of this as SUPER RECAITO or Recaito 2.0.)
Blend it altogether in a food processor or blender until it looks like green oatmeal mush. We add this to any and all our bean dishes. And lately, to pasta. My husband has also lately taken to adding it to hummus.
Oh, this recipe makes enough to fill a regular-sized pasta sauce jar. How many servings does that give you? No idea. If you put it in a plastic jar, you can freeze it but it refrigerates fine if you ensure that the lid is screwed on tight.
Memoirs of a Jewminicana 
Mmmmm…it looks like spicy pesto.
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It’s not spicy in the sense that it’s hot. But it is similar to pesto. But don’t underestimate the power of cilantro, it almost obliterates the basil.
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What do you embellish this with?
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