This is a seasoning used in some countries of Latin America which gives the basic flavor to most dishes. It is a combination of olives, capers, onions, peppers (preferably Cubanelle), cilantro, salt and pepper, vinegar, and garlic chopped in the food processor. This recipe makes quite a bit. You may refrigerate or freeze a large amount. You can get recaíto in most supermarkets with ethnic aisles or in Latin food stores. Goya contains Monosodium Glutamate, while Bohío doesn't. If you can find it refrigerated or frozen, that is preferable.
5 peppers (Cubanelle)
2 garlic cloves
6 ajíes gustosos - sweet peppers (these are very small sweet peppers that are used to flavor foods. If you can't find these just use a little more of the Cubanelles)
1 cup chopped cilantro
The traditional recipe calls for 2 blocks of chicken buillon. Since these are really bad for you and they contain Monosodium Glutamate, find an alternative organic version.
¼ cup oregano (Caribbean oregano is a completely different plant than the Italian or American oregano. It is much stronger. Most Supermarkets now carry it in the ethnic aisle.
1 teaspoon allspice
2 tablespoons bija (achiote, annatto)
2 tablespoons olives and capers
1 teaspoon salt
¼ cup vinegar (preferably, yellow apple cider vinegar)
1 cup water (only if necessary)
A little bit of olive oil (optional)
Pepper to taste
Chop all ingredients and process in a blender or food processor until obtaining the desire consistency. The blender makes it more of a runny paste, while the food processor leaves a bit more body.