Yesterday, we discussed Cilantro Recaito to enhance the flavors in your meals. Today, we will discuss another herb that is not that easy to find in most mainland groceries stores, CULANTRO; also called Culantrillo, an herb that will provide an amazing flavor to your stews, soups, beans, etc. You could find this herb in some Asian and Hispanic markets and if you do, just grab it and run with it, so worth it.
Today’s preparation is so simple, it only uses two ingredients and you can make it in no time, freeze it and use it for quite some time.
Approximate Prep and Cooking Time: 10 minutes
Approximate Cost: $2.10
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: Approximate 1 cup in liquid form or 8
1 c. low sodium chicken broth (.60)
10 Culantro leaves, washed ($1.50)
Clean and cut the Culantro leaves.
In a food processor or blender, add the 2 ingredients and process.
Oil spray a muffin baking mold.
Pour the Culantro Molido into the mold, not filling it to the top and then freeze it.
Once frozen, take them off the mold and place in a plastic bag, seal it well.
Place back in the freezer to use in dishes such as soups and stews at a later time.
HACK: YOU CAN DO THIS PROCESS WITH ANY OTHER HERB, BASIL, PARSLEY.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.