Cillantrillo

Een soort peterselie?

Cultrano

Eryngium foetidum is a tropical perennial and annual herb in the family Apiaceae. It is native to Mexico and South America but is cultivated worldwide.

Common names

In English-speaking Caribbean Countries Eryngium foetidum is also referred to as shadon, shado beni (or shadow benny), or bandhania (in Trinidad).
Other common names include: culantro (Panama); culantro de pata (Honduras); culantro coyote (Costa Rica); cilantro ancho (Dominican Republic); alcapate (El Salvador); long, wild, or Mexican coriander; samat (Guatemala); culantro burrero (Venezuela); fitweed; spiritweed; duck-tongue herb; sawtooth or saw-leaf herb, sawtooth coriander; cilantro cimarron; chardon benit (French chardon béni); recao (Puerto Rico); sachaculantro (Peru); bhandhanya (Hindi); donnia; Sinhala: අඳු කොල Andu-kola,[2] ngò gai (Vietnam); Txuj Lom Muas Loob los yog Nplooj Hniav Kaw (Hmong),chi barang (Khmer:ជីរបារាំង), and pak chi farang (Thai: ผักชีฝรั่ง); pak horm phay (Lao: ຜັກຫອມເປ).


Recipe for Basic Salsa
Ingredients:
1/4 cup Onion, diced
1/4 cup Green bell pepper, diced
1/4 cup Tomatoes, diced
2 cloves Garlic, minced
1/4 cup cilantrillo
1 1/2 Tablespoons culantro (recao)
Procedure:
Place all ingredients in a blender and pulse until a coarse sauce forms (salsa).
Some people will use the salsa as a dip or side dish. It may also be used to prepare sofrito
Ingredients:
1 1/2 Tablespoons Olive oil
1 teaspoon annatto oil (achiote) for yellowish coloring
Procedure:
Heat the two oils. Add the salsa prepared above and saute over low heat for 3 minutes. Add to whatever dish you are cooking.

Sofrito

In Puerto Rican cuisine it is mostly used when cooking legumes, rice dishes, sauces, soups and stews. The two main ingredients that give Puerto Rican sofrito its characteristic flavor are recao (also known as culantro) and ají dulce, but cubanelle peppers, roasted red pepper, yellow onions, garlic, plum tomatoes and cilantro (coriander), are also added. Sofrito is traditionally cooked with olive oil or annatto oil, tocino (bacon), salted pork and cured ham. A mix of stuffed olives and capers called alcaparrado are usually added with spices such as bay leaf, cumin, sazón and adobo.

Sofrito

In Dominican cuisine sofrito is also called sazón (not to be confused with Puerto Rican sazón), and is a liquid mixture containing vinegar, water and sometimes tomato juice. A sofrito or sazón is used for rice, stews, beans, and other dishes. A typical Dominican sofrito is made up of very finely chopped green, red and yellow bell peppers, red onions, garlic, ground annatto, ground oregano, apple cider vinegar, tomato paste, water, and cilantro. Ingredients vary and can change, for instance cubanelle peppers can substitute for bell peppers, celery can replace onions and parsley or culantro can be used in place of cilantro.

Sofrito

In Caribbean cuisine, sofrito is a seasoned lard and functions as a base for many traditional dishes, but prepared differently from the method described above. Lard (acquired from rendering salt pork) is strained, and annatto seeds are added to colour it yellow, and later strained out. To the colored lard is added a ground mixture of cured ham, bell pepper, chile pepper, and onion; after this, mashed coriander (cilantro) and oregano leaves are added. Garlic cloves are added in a tea ball, and the sauce is simmered for half an hour.[1] The term also refers to a number of related sauces and seasonings in the Caribbean and Central and Latin America.

Arroz Con Gandules

cups grain rice (rinsed)
4 to 5 cups of hot water, or beef broth- appx.
½ cup sofrito
16 ounce can of gandules
2 tablespoons of alcaparrado (cappers and olives mixed together)
1 packet of Sazon with achiote
1 can tomato sauce
3 tablespoons of oil
Salt & pepper to taste

In a medium size caldero add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook over medium heat for 4 minutes. Add all other ingredients, and enough water to cover the rice 1" above the rice line. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low. Cook for 30 minutes or until the rice is tender.

Stirring the rice after it has begun cooking may cause it go get sticky or "amogollao."

Any rice that sticks to the bottom of the pot is called "pegao" and is crispy and tasty and a favorite of all true Puerto Ricans. However, not everyone is skilled is making pegao - it is an art. To make great pegao make sure to use plenty of oil. Cook for about 10 minutes longer so the pegao gets crispy and keep your eye on it. Each time you cook rice - check to see how long it takes to make pegao just the way your family likes it. Finally - if you want a lot of pegao - use a bigger caldero which, of course, will have a larger bottom surface.

Sazón

Zie hier

Sazon is a seasoned salt used for chicken and other foods. Achiote is a red spice like a bland paprika and is also called annato.

Pigeon peas

Alcaparrado

10 oz. green ‘salad’ olives, pitted and chopped (1)
4 oz. small capers, chopped
1/2 fresh red bell pepper, minced or 4 oz. jarred roasted red pepper, minced (2)
1/2 c. red wine or white vinegar or more to taste
1/4 c. extra virgin olive oil
1/2 tsp. ground black pepper or to taste