Fresh Chopped Cilantro
A recipe from Georgia Department of Education School Nutrition
Chopped cilantro is a high-impact topping that delivers a vibrant green color and a citrusy brightness to many hot and cold dishes. It is also perfect on topping bars for days that include dishes including Mexican, Thai, Vietnamese, Indian, Asian, and Latin flavors.
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.
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 |
Additional Recipe Photographs
Fresh Chopped Cilantro Additional Image
Fresh Chopped Cilantro Additional Image
