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flavor Keeping Cilantro Flavor in Sauce

Octang

Octang

I wanted to hear your thoughts on keeping the cilantro flavor in a shelf stable sauce.  From my experience with cooking I know it doesn't take much time to pretty much cook out any fresh cilantro flavor, so typically it is added at the end of cooking.   Is there a safe way to get cilantro flavor into a hot sauce without jepordizing its shelf stability? 
 
If cilantro is added right before bottling, will it still be shelf stable, even if it doesn't simmer long? Will any of the flavor remain when the bottle is opened?
 
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Hey Octang!
 
I make a green jalapeno sauce w cilantro added at the very end just prior to final blend and hot fill.  The flavor of fresh herbs dissipates quickly when cooked but I've not had any better results using dried cilantro and cooking it down with the mash.  Cilantro is just not one of those flavors that works very well in this application (or at least not for me). 
 
RE: adding right before bottling - the sauce should be fine provided pH is at an acceptable level, but how much of the flavor remains will depend on temp and length of time cooked. 
 
If you DO find a reliable way please post with the fix.  I'm sure many could use it :)
 
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I tend to agree with SmokenFire's comments...as I have had very similar results. I'm a cilantro junkie. Haven't found many instances when there was too much fresh cilantro added to what ever I was eating to suit my taste. But I have never been satisfied with the end result when its dried or cooked for any length of time.
I've have a competition-green chili recipe (Chili Verde) that has generated quite a fan base. I probably make close to 35-40, 1 gallon batches a year. ..and if I add the 1/2 cup of diced cilantro leaves any more than 15-30 minutes before serving, I may as well skip it all together....because all it does is add to the green color. The cilantro flavor is totally lost....gone ...AWOL.
And as for dried cilantro...regardless of the drying technique.....its a waste of good $$ IMO.
CM
 
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Try using Culantro instead of Cilantro. To look at them they're night and day different but I can't tell the difference in taste. I make a sauce using it during the cooking process and the flavor stays right there. It's just a light hint, haven't tried to get a strong cilantro flavor in a sauce, but it's there and stays there.

RM
 
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Yeah. The leaf does hold up better, I know that.
 
Taste is very similar, culantro being more like a Thai basil to sweet.

I don't know if this trick works for you but take a bunch of cilantro and pulse it in the blender with grapeseed oil like pesto.
 
Now warm it (low heat) on the stove with additional oil to make an infused oil.
 
Strain it and you have flavored oil.
 
I use this in sauces I want in the fridge more than a couple days. No mushy leaves present, but flavor is.
 
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Chili Monsta said:
... I'm a cilantro junkie. Haven't found many instances when there was too much fresh cilantro added to what ever I was eating to suit my taste. But I have never been satisfied with the end result when its dried or cooked for any length of time....
Click to expand...
 
Here's a WAT.
 
Ever tried juicing it?
 
Wonder if that would work?
 
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