This depends on your vibe. Want a rustic garnish for tacos? Chop it coarsely. A few big, green flecks will make your plate look like a magazine cover.
How To Store Cut Up Cilantro at Andrea Rumfelt blog
Need it for a marinade or a dressing? Go finer. But don’t overdo it. You want tiny green bits, not green water. Stop when it looks like confetti, not baby food.
Here’s a pro tip: chop the stems separately. Toss them in your rice or curry first. They need a little extra time to soften up. Then sprinkle the leaves on top for that fresh pop.
The Cilantro Rules
If you’re making pico de gallo, cut it last. Those delicate leaves get bruised if they sit in lime juice too long. Add them right before serving.
And for the love of guacamole, don’t pile it up in a mountain. That just mashes the bottom layer. Keep it in a single, fluffy pile on your board.
Rinse your knife immediately if you’re making something else. Cilantro juice sticks to metal like a bad boyfriend. It won’t leave.
