Fresh Cilantro

Light, bright and all cilantro. Our Fresh Cilantro makes a great stand-alone dipping oil; favors salmon on the grill, parmesan cheese, fresh veggies, salad dressings and cucumber. Use to enhance the flavor of your favorite salsa,  guacamole or margarita.

net wt. 5 oz.

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

  • Curry Spice Meatballs with Tzatziki Sauce
  • Curry Spice Meatballs with Tzatziki Sauce

    Curry Meatballs with tzatzikiINGREDIENTS:

    • In a large bowl, mix turkey, 2 tsp ginger, Acala Farms Fresh Cilantro Oil and salt until just combined. Be careful not to overmix as this will lead to tough meatballs
    • Make 16 1-1.5 inch meatballs, set aside
    • To make curry, Warm Acala Farms Curry Spice Oil until nearly smoking. Add mustard seeds and cover to avoid popping
    • Once spluttering subsides, add shallots, Acala Farms Fresh Roasted Garlic Oil and 1 tbsp ginger. Cook until golden brown
    • Add coriander and cayenne pepper, stir until even
    • Add tomatoes and cook five minutes or until tender
    • Add coconut milk, 1/2 cup water and 1/2 tsp salt before bringing to a boil
    • Reduce to a simmer and add meatballs
    • Simmer meatballs until cooked through, about 15-20 minutes
    • To finish, add lime juice and toss until mixed well
    • Serve over rice and top with this tzatziki sauce recipe

  • Cilantro Seared Scallops with Pea Puree and Gremolata
  • Cilantro Seared Scallops with Pea Puree and Gremolata


    • Bring 4 cups of water to a boil, add peas and cook until tender. Drain peas, saving 1 cup of liquid
    • Combine peas, cup of reserved liquid, Fresh Roasted Garlic and Fresh Cilantro oils, lemon juice and cayenne in a blender. Puree until smooth.
    • To prepare gremolata, combine chopped cilantro, zest, salt and pepper in a small bowl
    • Toss scallops in Fresh Cilantro oil, salt and pepper. Sear in a pan until brown on both sides and just cooked through, about 4 minutes.
    • Spoon puree onto plates, top with scallops and sprinkle with gremolata

  • Sweet Potato Rounds with Black Bean Salsa
  • Sweet Potato Rounds with Black Bean Salsa


    • Preheat oven to 350
    • In a large bowl, toss sweet potato rounds in salt, pepper and Chili Cumin Oil until evenly coated
    • Grease a baking sheet and place rounds on tray
    • Bake for 25-30 minutes, flipping potatoes over halfway through
    • While potatoes are baking, mix beans with salsa and Fresh Cilantro Oil
    • Remove potatoes from oven and spoon bean mixture on top of each round, about one tbsp, but varies by round sized
    • Top with shredded cheese and place back in oven for 3-5 minutes, until cheese starts to melt
    • Serve warm

  • Guacamole Deviled Eggs
  • Guacamole Deviled Eggs


    • Hard boil and peel eggs
    • Peel and pit avocado, mash in a small bowl
    • Cut eggs lengthwise and add 4 yolks to avocado, toss remaining 2 yolks
    • Set aside egg halves
    • Add salt, pepper, onion Jalapeno-Lime and Cilantro oils. Mix until evenly distributed
    • Fold tomatoes into avocado mixture
    • Spoon guacamole into egg halves, about 1 tbsp per half

  • Great Guacamole
  • Great Guacamole



  • Fish Tacos with Mango Salsa
  • Fish Tacos with Mango Salsa


    • 1 mango, diced
    • 1 avocado, diced
    • 2 roma tomatoes, diced
    • 1/2 red onion, diced
    • 1 can black beans, rinsed and drained
    • 1 1/2 cups frozen corn
    • 1 lime, juiced
    • Acala Farms Jalapeno-Lime Oil
    • Acala Farms Fresh Cilantro Oil
    • 2 lbs catfish fillets
    • 1 pack small soft shell tacos
    • sour cream, for tacos
    • shredded cheese, for tacos
    • Preheat oven to 400 F
    • brush catfish fillets with Acala Farms Jalapeno-Lime  Oil
    • Bake in oven until cooked through, about 15 minutes
    • While fillets are cooking, toss corn with Acala Farms Fresh Cilantro Oil in a fry pan until cooked through
    • In a large bowl, mix mangos, avocados, tomatoes, onions, beans, corn, lime juice, and 2 tsp Acala Farms Jalapeno-Lime Oil to make salsa
    • Remove fish from oven, cut into bite size pieces
    • Make tacos to taste with catfish, salsa, cheese, and sour cream

  • Jalapeño Lime Burgers with Cilantro Avocado Aioli
  • Jalapeño Lime Burgers with Cilantro Avocado Aioli


    METHOD In a bowl, beat egg until well mixed an a light yellow color. Add soy sauce and Acala Farms Jalapeno Lime Cottonseed Oil  along with salt and pepper, mix well. Add ground beef to bowl and mix with marinade. Cover and let sit while making Cilantro Avocado Aioli. Once well marinaded, form  ground beef into 4, 1/4 lb patties and grill. Remove, add toppings as preferred, including Cilantro Avocado Aioli, and enjoy!  

  • Cilantro Avocado Aioli
  • Cilantro Avocado Aioli


    METHOD In a medium sized bowl, beat eggs until mixed and a light yellow color. Add juice of lemon and mix well. In a separate bowl, mash avocado until smooth and any large pieces are gone. Add to egg mixture. Using a beater, mix on low-medium for 30 seconds, until all ingredients are evenly distributed. Then mix on high for 30 seconds to a minute, or until mixture starts to thicken. Add salt and pepper to taste.  

  • Salmon Salpicon
  • Salmon Salpicon

    Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

    2013 Beltwide Cotton Conferences  San Antonio, Texas


    8 oz. Fresh Salmon seared and cooked through 140 degrees center 1 tablespoon Magi sauce . small diced red onion 1 each small diced tomatillo 1 teaspoon Acala Farms Jalapeño-lime Cottonseed Oil 1 teaspoon Acala Farms Fresh Cilantro Cottonseed Oil


    Break up cooked salmon and combine all ingredients. Scoop a teaspoon of the mix and place on a bread crostini.

  • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles
  • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles



    1. Heat medium sauté pan over medium-high heat. Add peanut oil, shallots, ginger, Acala Farms Fresh Roasted Garlic Cottonseed Oil, Acala Farms Jalapeno-Lime Cottonseed Oil and lemongrass stalk. Cook until fragrant, about 30 seconds. Add carrot julienne and Louisiana Shrimp and sauté an additional minute. Add coconut milk, curry paste, lime juice and diced mango. Cook for 2-3 more minutes. Remove lemongrass stalk.
    2. Add rice noodles, basil, Acala Farms Fresh Cilantro Cottonseed Oil and mint to pan and toss. Cook for an additional 2-3 minutes.
    3. Serve in bowls, dividing shrimp, noodles and broth evenly.

  • Ginger Chimichurri
  • Ginger Chimichurri

    This is a wonderful marinade for fish, chicken or pork, especially when grilling. It also makes a lovely sandwich spread. INGREDIENTS 1 small shallot, chopped 1/2 cup olive oil 1/4 cup packed parsley 1 Tbsp. Acala Farms Fresh Cilantro Cottonseed Oil 1 Tbsp. ginger root 1/4 cup rice vinegar Salt to taste METHOD Puree all ingredients in a blender until smooth. Use as marinade, sandwich spread or sauce for grilled salmon or whitefish.

  • Cilantro Cole Slaw
  • Cilantro Cole Slaw

    INGREDIENTS 1/2-head  green cabbage, sliced and chopped 3/4 cup  shredded carrots 3/4 cup raisins 1/2 cup pine nuts 1T Acala Farms Fresh Cilantro Cottonseed Oil 1 1/2 cup mayonnaise 1T sugar METHOD In a medium-sized bowl combine chopped cabbage, carrots, raisins and pine nuts. Set aside. In a separate bowl combine mayonnaise and cottonseed oil and mix, then slowly add sugar as you continue to mix. Add more Fresh Cilantro oil to taste. Stir mayonnaise mixture into the dry ingredients, mix well and serve. Makes 4-6 servings

  • Satay Chicken
  • Satay Chicken

    Skewered chicken flavored with peanuts and spices -- this unusual dish is exotic enough to thrill the grownups, but mild enough for kids -- perfect for a family cookout or a small outdoor party. Serve these with skewers of grilled vegetables -- Vidalia onions, mushrooms, zucchini, and red bell peppers. Delicious!

    Yield: 6 to 8 servings

    • 3 pounds boneless, skinless chicken breasts, cut into cubes for skewers
    • 1/4 cup soy sauce
    • 1/4 cup orange juice
    • 2 tablespoons Acala Farms Pure Cottonseed Oil
    • 1/2 teaspoon red pepper flakes, crushed
    • 1 garlic clove, minced
    • 1/4 cup peanut butter
    • 2 tablespoons minced onion
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground ginger
    • 1-2 teaspoons Acala Farms Fresh Cilantro Cottonseed Oil
    METHOD Place the chicken in a large shallow bowl or baking dish. Combine the remaining ingredients and pour over the chicken. Marinate overnight in the refrigerator, turning a few times. Prepare a fire in a grill or preheat the broiler. Thread the chicken onto skewers. Grill or broil the chicken for 5 to 7 minutes on each side. Serve hot.

  • Avocado & Black Bean Crostini
  • Avocado & Black Bean Crostini

    INGREDIENTS: 1 Baguette, sliced 1/4-inch thick (about 20 slices) • 1 Small Vidalia onion, finely diced • 1-2 medium tomatos, finely chopped • 1  15-oz can black beans • 1 tsp Acala Farms Fresh Cilantro Cottonseed Oil • 1 tsp white wine vinegar • Salt and freshly ground black pepper, to taste • 2 Avocados, diced • 2 Tbsp lime juice • 1 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil • 1/4 tsp chili powder • 1/8 tsp ground cumin • 4 oz crumbled feta cheese DIRECTIONS: Preheat oven to 400F, then lay baguette slices flat on a cookie sheet and toast in the oven until golden brown (5-7 minutes). Cook the onions, tomatoes, black beans and vinegar over medium heat until all is softened. Season with salt and pepper. Remove the pan from heat and allow to cool to room temperature. Combine avocados, lime juice, oils, chili powder and cumin. Season with salt and pepper. To assemble: on each crostini place a heaping spoonful of the black bean mixture followed by a heaping teaspoon of the avocado mixture. Garnish with crumbled cheese and serve.    

  • Kohlrabi, edamame & garbanzo salad
  • Kohlrabi, edamame & garbanzo salad

    1 medium/large kohlrabi, peeled and diced 1   15-oz can garbanzo beans (chick peas), drained 1   12-oz package frozen, shelled edamame 2 Tbsp Acala Farms Fresh Cilantro cottonseed oil 2 tsp kosher salt or sea salt Directions: In a microwave-safe dish, add frozen edamame and 1/3-cup water, cover and microwave on high for 2 minutes. Let stand 2 minutes and drain. Meanwhile, combine diced kohlrabi, and garbanzo beans in a bowl, add drained edamame and oil. Mix well then sprinkle salt throughout and mix again. Serve at room temperature or slightly chilled. Can be made 1 day ahead and refrigerated to more intensely blend flavors. Serves 4-6 people.

1 review for Fresh Cilantro

  1. Rated 5 out of 5


    Received this in a gift basket – it blew me away ! Perfect texture (not heavy or too light) , excellent taste (OMG!) and so versitile – very impressed and now here to buy more. Awesome !?!

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Cottonseed oil, natural flavorings