serving size: 12 servings

tested size: 12 servings makes 2 1/2 to 3 cups

Ingredients

• 3 aji dulce peppers, seeded and coarsely chopped (see headnote; may substitute aji amarillo peppers)

• 6 large cloves garlic 1 large yellow onion, coarsely chopped

• 6 fresh culantro leaves (see headnote)

• 6 stems cilantro, coarsely chopped (leaves plus tender stems)

Make Ahead: It can be refrigerated for up to 1 week, or frozen for up to 6 months.

Where to buy: Culantro, also called saw-tooth herb or wild coriander, has long leaves with jagged edges and a flavor that is more assertive than cilantro. It is available in the produce section in Latino markets. Aji amarillo peppers are more often available in the freezer case at such markets, and at some Shoppers Food stores.

Directions

1. Combine the bell pepper, ají chiles and garlic in a food processor; puree until fairly smooth, stopping to scrape down the sides halfway through.

2. Add the onion; pulse five to seven times, until the mixture is again blended into a smooth puree.

3. Add the culantro and cilantro; pulse five or six more times to form a loose paste.

4. Transfer to a container for serving or storing.

Adapted from "Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South," by Von Diaz (University Press of Florida, 2018).