Recaito

1 medium Spanish onion, cut into big chunks 8 cloves garlic, peeled 1 cubanelle peppers, cored, seeded, and cut into chunks 4 leaves culantro (if you can't find culantro, increase the amount cilantro by half) 6 big sprig cilantro, stems and all, coarsely chopped (about 1 cup packed)

Place the onion and garlic in the work bowl of a food processor fitted with the metal blade. With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth. Set aside the amount you need for the recipe you're preparing. Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.