That was a lot of cilantro

[dsrtao]

Eliz looked out and announced that something would have to be done about the cilantro. I agreed to do something about it if she would harvest it. She did.

Easy, obvious step: pick out the woody stems. Wash.

Other easy, obvious thing: make salsa. Tomatoes, onions, cilantro, a few hot pickled peppers, a tiny bit of cumin, a half teaspoon or so of Worcestershire.

There was still a mountain of cilantro.

Our recipe wiki is searchable; Eliz searched for cilantro. She gave up. Too many choices.

I just picked the one which needed the most cilantro: chimmichurri sauce.

Into the food processor: cilantro, onion, a hot pickled pepper, olive oil, vinegar, salt. Whizzzzzzzzzz.... pretty good, but lacking a little something. A heap of toasted onion powder, whizzzz.... yum.

No more cilantro. Two big jars in the fridge, labelled. Enchiladas for dinner.

Comments

[seawasp]

I just puree and freeze it, then I have effectively fresh cilantro for use all year round.

[elizabear.livejournal.com]

I usually wash it, dry it, and wrap it in foil for freezing. I unroll it as needed and stick the rest back in the freezer.

But I already had a roll in the freezer, and the two pots of cilantro were 3' tall.