Culantro is not a typo for cilantro. It is deeper, stronger, and more durable in cooked food, which makes it one of the most useful herbs for serious home cooks.
This sofrito base gives you a jar of instant flavour. Bloom a spoonful in oil before rice, beans, soups, stews, braised chicken, lentils, or tomato sauce and the whole pot tastes more intentional.
At a glance
- Yield: About 2 cups
- Time: 15 minutes
- Heat level: None
- Best season: Fresh herb harvest
Why this variety works
Culantro holds its savoury herbal character through heat. Where cilantro can disappear in a long simmer, culantro keeps contributing flavour.
Ingredients
- 2 cups chopped culantro leaves
- 1 small onion, chopped
- 1 sweet pepper, chopped
- 2 garlic cloves
- 1 ripe tomato or 1/2 cup chopped tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- Optional: Habanada pepper, ajicito, or mild chile for aroma
Method
- Wash culantro well and dry it thoroughly so the sofrito is not watery.
- Pulse culantro, onion, sweet pepper, garlic, tomato, olive oil, lime, and salt into a coarse paste.
- Taste for salt and acidity. It should be bold because it will season other food.
- Store in a clean jar with a thin layer of olive oil on top, or freeze in tablespoon portions.
- To use, saute one to two spoonfuls in oil for 30 seconds before adding rice, beans, meat, or vegetables.
Make it yours
- Add parsley for a softer green flavour.
- Add Habanada for floral pepper aroma without heat.
- Add cumin and oregano if you want it to lean more stew-ready.
How to serve it
Use as the base for black beans, rice, lentils, chicken soup, braised greens, marinades, or tomato sauces.
Garden note
Culantro appreciates warmth and partial shade. Cut outer leaves as needed and let the center keep growing.
Grow it from seed: Culantro Seeds