Prepare all vegetables by washing and chopping coarsely.

Peel the yellow onion and cut it into quarters.

Peel the garlic cloves.

Cut the ajicitos dulces in quarters, removing seeds if desired.

Core, seed, and cut the cubanelle pepper into chunks.

Measure out 1 1/2 cups of packed cilantro leaves and stems, coarsely chopping them.

Core, seed, and cut the red bell pepper into chunks.

Add the onion, garlic, ajicitos dulces, cubanelle pepper, cilantro, and red pepper to a food processor in batches if necessary.

Pulse until finely chopped.

Spoon the Recaito into an airtight container.

Store covered in the refrigerator for up to five days, or freeze in small freezer bags.

To use, add about 2 tablespoons of Recaito (more or less to your preference) to oil in a pan.

Saute for about 10-15 minutes on low heat, mixing occasionally.

Recaito is now ready as a savory base to your Latin food dish.