Preserved Cilantro (Stays Good for 5 Months)

Steps

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1. 1
   Wash the cilantro thoroughly and drain well. Place it on a rack to dry using one of the following methods: sun dry outdoors for 4-5 hours, use a dehydrator at 95°F for 3-4 hours, or place under a ceiling fan on high speed for 5-6 hours. Continue until the leaves are wilted.
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2. 2
   Cut the dried cilantro into 1-inch-long pieces.
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3. 3
   Combine the cilantro with minced garlic, Thai bird eye chilies, red chili flakes, and salt. Mix thoroughly.
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4. 4
   Transfer the mixture to a clean mason jar and seal tightly. Store in the refrigerator where it will keep for 5 months. It can be eaten immediately, but tastes better after sitting for 2-3 weeks.
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