in every puertorican cooking. Is a medley of vegetables and aromatics which originated in Italy and Spain.
Back then, it was all mashed together but nowadays is just blended fresh. Everyone has a different approach just like art. Is great for stock and creole sauces and rices. Here's a quick recipe:
bunch of cilantro
half a onion
bunch of culantro
half a bell pepper
2 cloves of garlic
5 ea sweet chili (aji dulce)
2 oz of olive oil
