How to Cut Cilantro
Follow my step-by-step method to chop cilantro quickly for salsas and many recipes. Learning the best way to cut cilantro is a great knife skill to master.
Servings 8
Calories 1kcal
Ingredients
- 1 bunch cilantro
Instructions
- Place the cilantro in a colander and wash with cold water for a few minutes to loosen and remove any dirt. Dry on paper towels or in a salad spinner.
- Decide how much cilantro you want to use and store the remainder in a mason jar filled with water. You want to place the cilantro stems down into the water and cover with a clear plastic bag. You can place a rubber band around the bag to keep the bag in place. Store in the refrigerator for up to 2 weeks.
- For the remaining cilantro you’ll use in your recipe, transfer the washed cilantro to a salad spinner or paper towel to dry as much as possible.
- Line up the cilantro bunch together and use a sharp knife to cut off where the stems start to look larger. The stems have a more concentrated flavor, so you can decide how much or little you want to keep for the recipe.
- Fold the remaining cilantro bunch in half the long way and use a rocking motion with the knife to chop as finely as needed.
- Use in your recipe as needed.
Notes
Storage: Store chopped cilantro in the freezer for up to 3 months. For whole cilantro that has not been chopped, try one of these two storage methods:
- Storage Method 1: Place like a bunch of flowers in a glass jar covered by a plastic or silicon bag. You can trim the bottom of the sticks and be sure to change out the water every 3-5 days.
- Storage Method 2: Roll the cilantro in a clean, damp (not wet!) paper towel, then roll the whole bundle into a plastic or silicon bag.
Nutrition
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg