Cookbook:Recaíto (Puerto Rican Culantro Sauce)

Ingredients

 * 1 head of garlic
 * Olive oil
 * 20 culantro leaves—find this at local Latin or Asian markets
 * 1 small bunch of cilantro
 * 1 large green bell pepper, seeded, diced and with the white pith from the inside of the pepper removed.
 * 13–15 large sweet aji peppers, seeded
 * 2 small Spanish onions, diced

Procedure

 * 1) Slice off the top of the head of garlic to expose some of the cloves inside. Place the head on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.
 * 2) Remove the roasted garlic from the oven and simply pop the individual cloves out of the roasted paper outers. They should come out easily.
 * 3) Combine 2 tbsp roasted garlic, culantro, cilantro, bell pepper, aji pepper, and onion in a food processor or blender.
 * 4) Pulse 15 times or until consistency is almost smooth.