Got Cilantro?

Reposted from Linda's El Salvador Blog

For anyone who grows cilantro or buys cilantro, you know that it is a short-lived crop and does not keep very well in the fridge or on the counter.  So, when you have a batch, it's important to find good ways to use it. It's also important to wash it well by grabbing the bundle by the stems and swirling the leaves in a bowl full of water.  Repeat this step if your bundle is pretty dirty.  Then remove any slimy stems or leaves.


One of my favorite things to make with cilantro, whether in El Salvador or the US, is chirmol.  It's easy, it's tasty, it's healthy and it goes with everything.

Ingredients:
3 medium tomatoes, chopped small
1/2 medium onion, chopped small
Juice of 1 large lime
Chopped cilantro to taste
Salt and ground black pepper to taste

Mix up all the ingredients and let it sit for a bit, then enjoy!  You can keep it in a sealed container in the fridge for a week.



No matter how big a batch of chirmol you make, you will no doubt have leftover cilantro.  A good way to keep it is to let it dry.  You can dry it with the stems on or off.  I do it on the kitchen counter on a clean cloth and cover it with a second clean cloth.  In El Salvador during the rainy season, it takes a while to dry.  Once the leaves are crispy, remove them from the stems and put them into a recycled spice jar. I prefer to crush mine right before use.

Dried cilantro is great in chicken soup, beans, rice, salad dressings ... any number of things.