Wednesday

Cilantro Salsa Recipe



Pico de Gallo is the queen of fresh salsa, but this easy recipe runs a close second. Some cooks will tell you that the lime juice is optional, but I think it works perfectly with the cilantro to create a unique flavor combo.


Cilantro Salsa Recipe


5 *Roma (plum) tomatoes, peeled and seeded,
3 Tbsp. Cilantro
4 Tbsp. Scallions
2 Garlic cloves
2 Jalapeno peppers, chopped
½ Tbsp. Lemon juice
1 Tbsp. Lime juice
½ tsp. Cumin
¼ tsp. Salt
¼ tsp. Black pepper

Cilantro Salsa Directions

Mince garlic and peppers; chop onions, tomato, and cilantro. Combine. Add spices and liquid ingredients. Refrigerate for up to 4 hours.

Serves four.

*If you don't know how to peel a tomato, getting the skins off can be the most difficult part of this recipe. For easy step-by-step instructions on tomato peeling (actually, it can be pretty easy), visit: How to Peel a Tomato.

For information about growing cilantro, visit:

Growing Cilantro, and
Growing Cilantro in a Container

For a great pico de gallo recipe, visit: Pico de Gallo for Cinco de Mayo

If you'd like to try a creamy Cilantro Soup, take a look at: Easy Cilantro Soup

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