Green Coriander Chili Crisp

Cilantro, like garlic, provides multiple crops throughout its growth cycle. There are the leaves, of course, but also the stems, blossoms, unripe green coriander, and then dried coriander seeds. Having access to these different ingredients is what I love about a kitchen garden and part of our business model. I want to introduce our CSA members to new flavors and to experience the changing seasons. It’s a shame we can’t find items like green coriander commercially, but that’s what makes it special, and a big motivator to have one’s own garden. 

I’m still playing around with this ingredient—pickled, frozen, mixed in butter, etc— and found early success when heated it in oil.

Cooking time: 15 minutes, plus cooling time
Makes 4 servings

Ingredients

• 4 tbsp oil

• 6 cloves garlic, minced

• 1 tsp dried chili flakes

• 4 tbsp green coriander

• 1/2 tsp salt

Heat a flat-bottomed frying pan over medium heat until it’s noticeably warm when you hold your hand over it. Add the oil and heat it until it starts to shimmer. Pro tip: add a sacrificial piece of garlic with the oil; when the garlic starts to sizzle, the oil is ready. Add the garlic, chili flakes, green coriander, and salt, mixing everything together in a single layer in the pan. Let it cook in the oil for 3-4 minutes, being careful not to burn the garlic and turn it bitter. Remove pan from heat and let the flavors infuse the oil as it cools. Use immediately as a condiment or pour into a small jar and store in the fridge for later.