This green, herbaceous cooking base is one of the most essential ingredients in Puerto Rican cuisine. It is basically sofrito without the tomato sauce and so is an excellent substitute for any recipe calling for sofrito. They are so similar that some Puerto Ricans use the words as synonyms (see Sofrito Eggs). Recaíto contains culantro
This recipe does not actually contain (tomato-based) sofrito, but instead calls for recaíto (Puerto Rican cilantro-based sofrito). Perhaps, I should have named it Recaíto Eggs, but I learned this recipe from my husband and his family and this is what they call it, so it’s fine by me too. This dish is cooked quickly, almost
The counterpart to adobo seco, sazón is another Puerto Rican seasoned salt – the difference being that while adobo is primarily used to flavor meat, sazón is primarily used to flavor vegetables. Traditionally, sazón contains ground annatto (achiote molido) for color, but I can only find whole annatto seeds in my area. I’ve learned the
