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Arroz Con Gandules= in English   -   = in Spanish

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Annatto Oil (Achiote) Annatto Oil (Achiote)



1 Cup Vegetable Cooking Oil (or leftover used oil from frying)
½ Cup of Achiote (annatto) Seeds

  1. Heat the oil in a saucepan, on medium heat, and when it gets hot,turn down the heat to low, and add the achiote seeds.
  2. Stir every now and then, for about 5 minutes, or until the oil turns a bright orange.
  3. Cool the Achiote oil completely and strain through a paper lined sieve, into a glass container or a can. You can use cheesecloth, if you prefer.
  4. Cover, refrigerate and use this oil in the quantities called for in various Rican recipes like this one.

Sofrito Sofrito

1 large yellow onion
1 pimiento (Cubanelle) or substitute with green bell pepper
1 red bell pepper or 1sm jar roasted red peppers
1 medium head of garlic (2 tbsp. minced garlic)
1 bunch of cilantro
12 ajíes dulces (hard to find and may skip)
6 leaves of recao - (Eryngium) (hard to find/skip)
¼ cup Spanish olives, pitted
1 tbsp cappers
2 tsps salt
1 tbsp black pepper
1 tbsp crushed orégano
½ cup olive oil

Wash, peel, seed and coarsley chop everything. Put in a blender and pureé. Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This will be fried in achiote oil or tocino as the first step in recipes. This recipe makes about 2 large ice-cube trays. Use about 3 cubes for rice or soup that will serve a family.

Adobo Adobo

1 measure garlic powder, onion powder and dried oregano
½ measure salt, and black pepper.



Stir ingredients together and save in a plastic container with lid. This is great for just about anything. Sprinkle on all meats, and fish, even omelets and eggs.

Mojito Isleño Mojito Isleño

¼ cup olive oil
1 large onion, chopped
1 bell pepper, chopped
2 tsps. crushed garlic
1 roasted red pepper, chopped
½ cup alcaparrado
1 cup tomato sauce
5 leaves of recao or ½ bunch of cilantro, chopped
salt and pepper to taste

* pique (hot sauce) to taste – optional

Sauté onion and bell pepper in olive oil and cook until onions are translucent, add the garlic and cook for two more minutes. Add the rest of the ingredients and cook for 10 minutes. If too thick add just a bit of water. Add the pique last. Use this sauce over anything, use it as a dip.

Mojo de Ajo Mojo de Ajo

(garlic sauce)



1 cup olive oil
8 teaspoons crushed fresh garlic
salt & pepper

* Mix all ingredients in a blender. Make it at least one day ahead for richer flavor. Cover and refrigerate.

Picadillo Picadillo

1 lb. ground meat
2 oz. chopped cooking ham or 3 slices diced bacon (partly cooked in Microwave)
½ small onion, diced
¼ cup diced green pepper
1 small tomato, diced
1 tsp. dried oregano
2 tsps. garlic powder
1 tsp. salt
½ tsp. black pepper
8 chopped or sliced olives
1 tsp. capers
1 envelope of Sazón with achiote
1- 8 oz. can tomato sauce

Brown the ground meat in a small caldero or frying pan and drain. Add ham or bacon (or both), onion and green pepper, tomato, oregano, garlic, salt and pepper, olives and capers, Sazón, and tomato sauce. Bring to a boil, then cover and cook for 15 minutes or so over low heat. Cook another 15 minutes or so uncovered. Stir ocassionally.

Notes:
You can use ground pork instead of beef.
This meat can be served over rice and is the same recipe used for stuffing pastellilos de carne, alcapurrias, rellenos de plátanos (piñones), rellenos de papa, etc.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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