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Learn more about Santa Fe College and the Florida Heritage Foods Project.
What you’ll need:
Instructions:
Put the bell pepper, ajÍ dulce chiles, and garlic cloves in the bowl of a food processor and blend into a smooth puree, scraping the sides halfway through to incorporate fully.
Add the onion and pulse 5 to 7 times, until the mixture is again blended into a smooth puree.
Add the culantro and cilantro and pulse 5 or 6 more times, until the stems and leaves are minced, and you have a loose paste.
Recipe adapted from: Coconuts & collards Page:10
Learn more about Santa Fe College and the Florida Heritage Foods Project.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.