Fresh Chopped Cilantro
A recipe from Georgia Department of Education School Nutrition
Chopped cilantro is perfect on topping bars for days that include dishes including Mexican, Thai, Vietnamese, Indian, Asian, and Latin flavors hot or cold!
Ingredients:
- 2 lbs Cilantro, fresh, with stems
Steps:
- Keep cilantro bundles tied. Do not remove the rubber bands or ties yet.
- Hold the cilantro bunches by the stem end under a high-pressure cold water sprayer. Fan the leaves out with your fingers while spraying to ensure water penetrates the center of the cluster where grit hides.
- Point the leaf ends downward so the water and soil wash away from the stems and off the tips.
- Place the tied bunches vertically in a large salad spinner. Spin at high speed.
- To remove the leaves, lay each tied bunch flat on a cutting board.
- Holding the bunch by the tied stems, angle a chef’s knife about 30° and scrape downward along the stems to remove the leaves.
- Once leaves are removed, chop into small pieces with chef knife.
- Store, wrapped, labeled and dated in the cooler and use as needed.
No bare hand contact with ready to eat food.
Store/Hold at 41°F or below.
Recipe Details
HACCP Category:
Process #1 (No Cook)
Yield:
144
Portion Size:
1 tablespoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | <1 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | <1 | mg |
