Maggie wrote:
Does anyone know if it can be frozen successfully? And how good is dried
Cilantro ?
My suggestion:
I have chopped fresh cilantro and frozen it in ice trays (covered with water)
fairly successfully. I don't care for dried cilantro......doesn't have the
same punch.
I found myself annoyed at having to buy a big bunch of cilantro for a recipe
that called for 2 Tbsp. So.....the best way I have found to use it up is to
make "sofrito", a cilantro-based condiment that you can refrigerate a
looonnnngggg time, almost indefinitely!
The recipe is from my friend Jeanne Lemlin's newest cookbook, "Simple
Vegetarian Pleasures". I omit the oil with no adverse effects. The amounts
of all ingredients can be adjusted to suit your taste!
Sofrito
3-4 C lightly packed cilantro, stems included, washed & spun dry
1 small jalapeno pepper, seeded and chopped
1 small green bell pepper, cored & chopped
2 garlic cloves, minced
1 small onion, chopped
1/3 C olive oil (I omit)
1/4 C cider vinegar
1/2 tsp salt
Combine all ingredients in a food processor or blender and puree until smooth.
Store in a tightly covered container in the refrigerator.
When I make this, I don't chop and mince all the veggies.....I take the lazy
cook's approach and just throw it in the VitaMix.
I use this on burritos, in salsa (instead of fresh cilantro).....anytime I
need fresh cilantro and don't have it. This has that fresh cilantro taste.
Hope it helps!
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