The Hidden Table · 2026-09-09
Culantro
Culantro, known in Dominican kitchens as cilantro ancho, has long serrated leaves and an intense coriander-like aroma. It is a different plant from the delicate-leaved cilantro.
Caribbean uses
It flavors sofrito, beans, broths and stews. Finely chopped leaves spread the aroma through a sauce; a whole leaf can perfume a simmering pot and be removed before service.
Preparation and storage
Rinse between the leaf folds and dry. Chop across the fibrous leaves and start with a small amount because its aroma is stronger than cilantro.
Recipe
Culantro: fresh table sauce
About 120–220 ml
Ingredients
- 10 g Culantro — washed and finely chopped; ready-made seasoning if using a blend
- 45 ml olive oil
- 30 ml lime juice
- 15 ml drinking water
- 1 small garlic clove, peeled
Method
- Blend the prepared main ingredient with lime, water and garlic until finely chopped.
- Add the oil and blend briefly. Taste before adding salt, especially with a ready-made seasoning.
- Serve a small spoonful with cooked vegetables. Refrigerate immediately and use within two days; do not keep fresh garlic-herb sauce at room temperature.
At the table
A little gives a broth the familiar green aroma of a well-seasoned home kitchen.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.