Culantro!

There's a difference between cilantro and culantro. I didn't know that, did you? However, the recipe I found to use culantro also uses cilantro; while they definitely are different, they must go well together. And, in fact, if you can't find culantro, the suggested substitute is cilantro. Are you thoroughly confused yet?

Here's the recipe I found, although I cut it way down, using two little packages of culantro and part of a cilantro one.

Sofrito

• 1/2 teaspoon capers
• 1 1/2 tablespoons olives (about 5)
• 1/2 white onion, cut in chunks
• 4 cloves garlic
• 8-10 mini sweet peppers (about 8-10)
• 1 1/2 ounces culantro (12 stalks)
• 1/2 ounce cilantro, stems removed (6 sprigs)

In a food processer, combine the capers, olives, onion and garlic and pulse until blended. Add the sweet peppers and pulse until chopped. Remove half the mixture, if necessary, then add the culantro and cilantro and pulse until minced to desired consistency. Add the pepper mixture back in and give a final pulse. Store in the refrigerator (for up to two weeks) or the freezer (for about six months).

Sofrito is the basis for many dishes in the Latin culture. This particular recipe says it is Puerto Rican. Now that I've made the onion/pepper/culantro mixture, I need to make a pot of beans and rice so I can use it.

Since it's supposedly used as a condiment, I thought it might work as such for our breakfast eggs. It actually turned out to be too strong for that, even just the little bit we tried, so we won't do that again. However, we gave it one more chance with scrambled eggs, and that was much better.

Note: Some recipes suggested adding seasonings while making the sofrito, others preferred waiting until making actual dishes before adding the Sazón seasoning. Which option would you choose?

Sazon Seasoning

• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 teaspoon pepper
• 1/2 teaspoon dried oregano

Combine all ingredients. Store in a dry place. 1 1/2 teaspoons equals one packet. Makes a great rub for chicken or pork.