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Cilantro fever!

The Jeff Next Door Jul 23, 2006 08:11 PM

I needed a bit of cilantro for 2 recipes, and the bunch they had at the farmers' market is HUGE! If it were basil I'd make pesto, but what can I do with all this extra cilantro? Thanks for your suggestions.

  1. d
    Darren72 Jul 23, 2006 08:20 PM

    You can...

    ...make cilantro pesto
    ...chop it into salads
    ...top any grilled food
    ...freeze some for later use (there was a long thread on this earlier. I'm sure you can find it with the search function above).

    1. a
      acme Jul 23, 2006 09:14 PM

      You can make pico de gallo or cilantro soup...

      1. f
        fara Jul 23, 2006 09:22 PM

        chop a lot of it and use it as a base w/ chopped onion, carrot, green and red peppers to make pseudo carribean style shrimp. finely chop everything and cook everything but the shrimp until it's soft and mushy. then add shrimp and cook briefly.

        1. mangorita Jul 23, 2006 10:01 PM

          You can make a nice chutney/sauce to serve with Indian food.

          Throw some cilantro, mint, chili peppers into a food processor. Process until it forms a paste. You can add in a little plain yogurt if you want it to bw creamier.

          Serve with lamb, chicken, or beef. Or serve as a dipping sauce with samosa.

          2 Replies
          1. re: mangorita
            a
            Anne H Jul 23, 2006 11:46 PM

            I saw a recipe once using this sauce on hamburgers, which were served in pita instead of buns. Very delicious! (Of course, everyone in my family thinks this type of sauce is good enough to eat with a spoon.)

            1. re: Anne H
              pinstripeprincess Jul 24, 2006 04:47 PM

              you could do a cilantro chimi churri, very similar to the above concoction.

              cilantro, chilis, white wine vinegar/lemon juice, olive oil, garlic.... you want only a little liquid so you get a nice saucy paste and spread it over some grilled steak. perfecto!

          2. c
            christy319 Jul 23, 2006 10:28 PM

            An Indian restaurant I love serves something like the dip that is described above. It's fantastic, and I'll bet it freezes, too.

            1. NovoCuisine Jul 24, 2006 01:37 AM

              I second the cilantro pesto idea. I've made it before and it is so so so so good!

              1. c
                Chimayo Joe Jul 24, 2006 06:32 AM

                I always have that problem when I buy cilantro. I put cilantro, onion, green bell pepper, garlic, and chile peppers in a blender and blend until smooth then freeze in ice trays. Mainly use it as a sofrito, but it also ends up in soups or whatever else strikes my fancy.

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