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Sep 26, 2011 04:14 PM

extra celantro [moved from the Los Angeles board]

I am the proud owner of about half a bushel of beautiful fresh celantro which will start turning black any second in my fridge! Any thoughts on making use of it?

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  1. lots of chimichurri sauce. lots of it.

    1. I had a really simple-but-great salad once at a friend's BBQ. It consisted of black beans, chunks of fresh mango, lime juice, garlic and a ton of chopped cilantro.

      1. I have this problem all the time (not half a bushel, though!) For a few days, there are cilantro leaves in everything I make. Often some variation on a├žorda (Portuguese bread "soup"). Then when I'm sick of it and it looks like the rest of the bunch is going to go black and slimy, I whizz it up in the blender with lemon/lime/vinegar and maybe onions/garlic/chiles/etc. Something along the lines of this recipe:

        The paste lasts for a while in the fridge and is a great thing to rediscover in the freezer in the middle of winter.

        1. In Trinidad WI a green paste consisting of blended celantro,parsley,scotch bonnet or habanero peppers,onion,garlic,oil, lime or lemon juice,salt and pepper is used to season everything from soups to stews. keep in the freezer and add a tablespoon to any Caribbean themed dishes.

          1. You can make a blended salsa using the entire bunch, half an onion, one clove of garlic, a jalapeno or two, the juice of a lime, about a quarter cup of oil, salt to taste and a pinch of sugar.

            It's what we used on our tacos last night, and it's great for stewing/braising chicken in, too. :)