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extra celantro [moved from the Los Angeles board]

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samthechef Sep 26, 2011 04:14 PM

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. n
    ns1 RE: samthechef Sep 26, 2011 04:23 PM

    lots of chimichurri sauce. lots of it.

    1. BananaBirkLarsen RE: samthechef Sep 27, 2011 02:00 AM

      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. d
        DeppityDawg RE: samthechef Sep 27, 2011 02:24 AM

        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 açorda (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:
        http://chowhound.chow.com/topics/328780

        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. Duppie RE: samthechef Sep 27, 2011 02:48 AM

          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. inaplasticcup RE: samthechef Sep 27, 2011 03:31 AM

            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. :)

             
             
            1. Delucacheesemonger RE: samthechef Sep 27, 2011 03:45 AM

              Make a tomato, green peppercorn, pecorino romano and clam soup, stock mix of chicken and clam. When ready to plate first place two handfuls chopped cilantro in soup bowl, then the soup, oh my.

              1. k
                katecm RE: samthechef Sep 27, 2011 09:48 AM

                Throw some leaves in the bottom of a cocktail shaker and throw in some sugar. Muddle. Add some lime wedges and muddle. Toss in some rum or vodka, let sit for a few minutes, then strain and pour over ice. Top off with club soda. Cilantro daiquiri! It also does good things to margaritas.

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