Rice Spice Bites - Puerto Rican Recaito & Sofrito

 Ever wanted some extra flavor in your rice, or in a sauce, but didn't have the time to chop and sautee everything? Or have everything on hand? In Puerto Rico, many rice, soups, or meat dishes have a base of recaito or sofrito.. made with a cilantro or culantro base. These are spicy - to your preference, and add a quick burst of flavor to rice and meat dishes. 

3 bunches cilantro - coarsely chopped

8 jalapeños -seeded and finely chopped

5 bunches green onions - chopped

1 large garlic - 8-10 cloves, chopped

3 limes juiced

3 Tablespoons butter

Melt butter in saucepan, add everything except for the lime juice.  Sautee until tender. 

Add lime juice and simmer for a few minutes. 

Place in spoonfuls on baking sheet lined with parchment paper, and freeze for several hours or overnight - ice cube trays can also be used.  

Place in individual snack baggies or in a large bag for future use - keep

stored in freezer. 

Add as a base to rice, shrimp, or meat sauces for a quick, rich flavor. 

Hot Pepper Jelly from Taste of Home

We share this with our close friends and neighbors at Christmas each year, and it always gets rave reviews. We love the spicy contrast of this jelly the most when poured over a brick of cream cheese and served with crackers, or on a bagel or toast with cream cheese. This recipe is an adaptation of a recipe I found several years ago in a Taste of Home magazine. 

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
1-2 jalapeno peppers (depending on desired heat and pepper size)
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1/2 tsp. butter (optional)

Place vinegar and peppers in a high powered blender; cover and puree.

Add 3 cups sugar; blend well. Place fine mesh strainer over saucepan, and strain while pouring into saucepan. Use a silicone spatula or wooden spoon to move mixture into the saucepan. Discard strainer contents. 

Stir the remaining sugar into the mixture in the saucepan and bring mixture to a boil.

Stir in pectin and return to a rolling boil over high heat.

Add butter to reduce foaming. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off foam.

Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids.

Process for 5 minutes in a boiling-water canner.

Yield: approximately 5-7 half-pints.

Notes: When cutting hot peppers, disposable gloves are recommended. Avoid touching face or other sensitive areas.

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Chile Verde - easiest ever

This was one of the first pork recipes I ever learned. Thanks to my sister in law for sharing it with me several years ago. Bad picture acknowledged, but note that this is a super easy recipe, with fantastic results, which feeds MANY.

1 pork roast - size doesn't matter
1-2 cans green chile enchilada sauce (size of cans depends on size of roast)
1-4 cans green chiles/jalapeños (according to your taste)
1-2 chopped garlic cloves
1 chopped onion
salt and pepper to taste

Place roast in a crock pot. Pour enchilada sauce, green chiles/jalapeños, garlic, and onion over roast.

Cook on med for 6-8 hours. Stir meat - it should separate into strands (I sometimes use a potato masher.)
Serve on corn tortillas with Monterrey jack cheese and sour cream.