Here's The Easiest Way To Chop Cilantro
I think this is the best way to chop cilantro for salsa, tacos, and Pico de Gallo. If you ever spent time pulling off the individual leaves then this vid is for you!
Using the upper stems that hold the leaves together makes it so much easier. I typically twist off and discard the bottom, thicker portion of the stems, but keep the upper stems.
Using the upper stems won't affect the overall flavor of your salsa or tacos. I've even come to like the crunchy burst of the cilantro stems and will use them as a final garnish in soups. It's worth taking a bite of a middle portion of the stem to get familiar with its flavor.
Sometimes I will cut cilantro a bit finer for salsa, but in general I chop it the same for all dishes. Keep in mind that it's best to cut cilantro with a sharp knife -- if your knife is dull it will just crush and disintegrate it, leaving most of the cilantro stuck to the cutting board.
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HOW TO MAKE CHIMICHURRI SAUCE—WITH LOTS OF CILANTRO
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THE BEST WAY TO USE ALL YOUR GARDEN HERBS!
Beautiful green Chimichurri sauce with lots of fresh cilantro, Italian parsley, and oregano. Ready for spooning over flank steak, grilled chicken, or adding a tangy zip to soups.
INGREDIENTS
1 cup finely chopped cilantro leaves and tender stems
1 cup finely chopped Italian parsley leaves
1/2 large or 1 small shallot (about 1/4 cup minced)
2 cloves garlic, minced
1 tablespoon chopped oregano
1 teaspoon red chili flakes
1 teaspoon kosher salt
1/2 cup red wine vinegar
3/4 cup extra virgin olive oil
INSTRUCTIONS
Stir. Combine chopped cilantro, parsley, shallot, garlic, oregano, chili flakes, and salt in a medium bowl. Stir in vinegar then slowly add olive oil while stirring until completely incorporated.
Serve. Dip a piece of bread into the sauce and taste it. Add more salt or vinegar or olive oil if needed. Spoon over grilled meats or soup or use as a marinade.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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Savory Cilantro Roasted Chicken with Fresh Salsa Verde & Rice Pilaf | SIMPOL | CHEF TATUNG
Mukhang intimidating lang gawin, pero achieve na achieve mo 'tong lutuin. Celebrate your small wins this weeke????nd with our roasted chicken with cilantro dip recipe!
Ingredients:
1 whole chicken
(Marination)
2 tbsp - Coriander seed
5 cloves - Garlic
1/4 cup - Cilantro
1 tsp - Chili flakes
1 pc - Red Onion
2 tbsp - Rock salt
3 tbsp - Soy sauce
1/4 cup - Annatto oil
1 tbsp - Sugar
1/2 cup - Lemon/lime juice
Black pepper to taste
(Salsa Verde)
1 pc - Red onion
1 pc - White onion
4 pcs - Green tomato
1 pc - Green chili
1/2 cup - Cilantro
1/3 cup - Lemon/lime juice
4 tbsp - Olive oil
Salt to taste
(Rice Pilaf)
3 tbsp - Butter
2 tbsp - Oil
1 pc - Small onion
4 cloves - Garlic
1 tsp - Turmeric powder
4 cups - Cooked rice
1 cup - Chicken stock
2 tbps - Cilantro
Garnish
Chopped cilantro
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#simpol #cheftatung #cilantroroastedchicken
Homemade Salsa With Fresh Tomatoes And Cilantro
Homemade Salsa With Fresh Tomatoes and Cilantro Recipe
Make this super simple and easy homemade salsa recipe with few ingredients that are healthy and takes no time to make!
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My family devours this salsa with fresh tomatoes whenever I make this.
Now, the reason I love to make my own homemade salsa is that, not only do I love the taste and it’s low in calories, but I know what’s going into it. AND did you know...that a lot of store bought salsas can contain added sugar?
Be sure to read the labels when you go to buy salsa or you can make this and it takes under 10 minutes to make.
Homemade Salsa With Fresh Tomatoes Recipe | Pico De Gallo Salsa Recipe
Serving size 4
FreshTomatoes x 4 = 88 Calories
Onion ½ purple = 24 Calories
Cilantro ½ cup - 2 Calories
Lime -½ 10 Calories
Jalapeño - ½ - 2 calories
126 calories for the entire bowl!!
/4 32 calories for each serving.
Cost comparison - jar of salsa at store = 3.48-5.00
Homemade -$1.55
If you can make it a little bit ahead of time then the flavors will get even better. Keep it chilled for an hour if you can and then enjoy it. It’s awesome. So enjoy!
#freshtomatoes #bodiesafterbabies #homemadesalsa