These pretty, pungent green leaves punch up the flavor in Mexican food and other cilantro recipes including cilantro chicken and cilantro pesto.
Cilantro is a must in Latin American and Asian cooking, where it's chopped into salsas or cooked into curries. Its fragrant leaves come from the same plant as coriander seeds, but their flavors are quite different. Cilantro's distinctive taste has been described as everything from fresh and clean to zesty and tangy.
Coarsely chopped cilantro adds fresh flavor to dressings, dips, sauces, stews, vegetables and chicken dishes. It also makes a pretty garnish.
Sold in bunches, cilantro will last longer if left uncut. So cut off only the amount you will need. And don't overchop, or the tender leaves will turn black.
To keep it fresh even longer, place the bunch, stem side down, in a glass with an inch or so of water. Cover with a plastic bag, secure with a rubber band and store in the fridge. It should stay fresh for up to a week if you change the water every other day.
Salsa for a Crowd
When planning your next fiesta, look no further than this hearty, pretty salsa. Succulently seasoned with coriander, cumin, garlic and cilantro, your crowd will definitely say, "Ole!"
—Betsy Sams, Jamesville, New York
Spicy Sweet Potato Chips & Cilantro Dip
This cool, creamy dip is a great partner for spicy chips. They're made for each other!
—Libby Walp, Chicago
If you like cilantro, you will definitely like this Cilantro Chicken dish. It adds great flavor to the chicken along with the tangy lemon juice and caramelized onions.
—Mary Pipkin, Melba, Idaho