Cilantro Chopped
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Cilantro | 1 | bunch |
- Recipe Instructions:
- TOOLS: green cutting board, chef knife, weigh scale
- YIELD: 4 oz., trimmed and chopped
- HOLD TIME: 24 hours
- STORAGE: Insert with insert lid
- QUALITY INDICATOR: fresh, crisp, bright green, not discolored
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Wash cilantro bunch under cold running water to remove any dirt trapped within the stem and leaves.
- 2. Cut cilantro from the top side of the band holding the bunch together.(Refer to picture Step 1)
- 3. From your first cut, continue to chop the cilantro into the leaves 1/4" - 1/2" apart, to give you a rough chop. (Refer to picture Step 2)
- 4. Place into insert with lid & place a damp paper towel at the bottom. Label, date & store in cooler at 35F-40F/3.5C-4C until use. (CCP1)
-
IMPORTANT NOTE:
- Most of the cilantro stem is removed when trimmed from the band holding the bunch, some of the stem past the band will be in the finished product.
- The band is suggested to leave on to make it easier to keep the bunch together when chopping to ensure uniformed pieces.