C is for Cilantro

Last night, I came home from work after a loooooooooooooong day. Immediately, I started rummaging through the fridge, looking for food scraps. I came upon a half-used bunch of cilantro I had purchased a few days prior that was looking like it was on its last leg … assuming cilantro has legs. One of my biggest pet peeves in life is when I purchase fresh herbs for a recipe (ka-ching! ka-ching!) and then I only use a small amount before they wilt/rot/die.

So I took the cilantro out and begin to ponder whether eating a bowl of chopped cilantro would be a good herb-saving dish, sinus cleansing, or just plain disgusting. Luckily, instead I remembered a salsa recipe I had come across on Annie’s Eats blog that I had been wanting to try.

This recipe was really good (which is what I say about every recipe on this blog — perhaps it will be my catch phrase?) I think salsa is best when it tastes fresh, like super rediculously really fresh, like I-just-bit-into-a-corner-of-my-mom’s-vegetable-garden fresh. I also think it should be well balanced so that one can enjoy each and every ingredient in the recipe, not just raw tomatoes, salt, or spicy peppers. This was pretty much perfect and met every expectation I have…

because apparently I have a lot of expectations when it comes to salsa-making.


Source: Annie’s Eats

2 jalapeno peppers, seeded and roughly chopped
1/4C cilantro
4 cloves garlic
2 tomatoes, roughly chopped*
2 (14oz) can diced tomatoes (1 with juice, 1 with juice drained off)
1/2 onion, roughly chopped
1T cumin
2T red wine vinegar
1/2tsp cayenne pepper
1/4tsp salt
juice of 1 lime

In a food processor, pulse cilantro, garlic, and peppers until minced. Add tomatoes, canned tomatoes, onion, cumin, vinegar, cayenne pepper, salt and lime. Pulse a few times until you achieve the consistency you like. Refrigerate for a few hours before serving.

*can be left out

Note: Control the wateriness of the salsa by draining or not-draining the liquid in the diced tomatoes. Personally, I drained the tomatoes but reserved the liquid and added in a bit at the end until I achieved the perfect consistency.


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