It’s perfect for homemade and store-bought salsa.
The only thing I didn’t like about it?
When I chopped them up, I noticed that they weren’t tough and stringy at all.
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I started experimenting, adding them to other dishes like chile verde and pozole.
They always added a bright cilantro flavor and a crunchy texture.
They added a deeper fresh cilantro flavor and a pleasant crunch that immediately improved the whole batch.
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I’ve been adding cilantro stems to salsa ever since, whether homemade or store-bought.
Adding cilantro stems gives the salsa a more homemade flavor and appearance.
Now that I know how delicious cilantro stems are, I hardly ever throw them out.
