Fresh Coriander Sauce Salsa De Cilantro Food

CILANTRO-FREE PICO DE GALLO SALSA

Steps:

• Combine ingredients and mix thoroughly. Crush the Mexican oregano leaves between your fingers as you add them to the mix.For milder salsa, remove the seeds and veins from your chiles.Serve with tortilla chips. This makes a great topping for nachos or queso dip too.

FRESH CORIANDER SAUCE (SALSA DE CILANTRO)

Steps:

• Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes. Dampen a cloth and wrap the peppers in it to cool.
• Remove peppers and peel. Discard stems, veins and seeds. Cut peppers into fine shreds.
• Meanwhile, pick the leaves from the sprigs of coriander. There should be about 1 1/2 cups of leaves, loosely packed.
• In the container of a food processor blend the coriander leaves, garlic cloves and water. Blend thoroughly.
• Heat butter and oil in a heavy skillet. Add onion. Cook, stirring, until wilted. Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.
• Add the coriander mixture. Add salt to taste and bring to a boil. Remove from the heat.

SALSA DE CILANTRO - PEBRE

Steps:

• Mix all ingredients together in a medium bowl and refrigerate.
• Will keep, refrigerated, for 3 or 4 days.

SALSA NO-CILANTRO

Steps:

• Finely chop jalepenos, garlic and onions and combine in a bowl.
• Add tomatoes and juice to bowl.
• Add remaining ingredients to bowl.
• Add olive oil to bowl and toss all ingredients.
• Drizzle water over bowl until salsa reaches a desired consistency.
• Add salt (and optional fresh ground black pepper) to taste.
• Add (optional sugar) to balance acidity.
• Refrigerate for at least an hour.

CLASSIC TOMATO SALSA

Steps:

• Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl.
• Peel and finely chop the onion, deseed and finely chop the chillies, then scrape into the bowl. Peel and finely grate in the garlic.
• Squeeze in the juice from 1 lime, add 2 tablespoons of extra virgin olive oil, and mix well. Season to taste with sea salt, black pepper and more lime juice, if needed.
• Serve straightaway or cover and set aside for a few hours to let all those flavours develop.

CILANTRO SALSA

Steps:

• Mix all ingredients together in a large bowl.
• Cover and chill at least 2 hours before serving.

CILANTRO SALSA

Steps:

• For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
• For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
• The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.

FRESH CORIANDER SOUP (SOPA DE COENTRO)

Steps:

• In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes.
• Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
• Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
• Remove from the heat and puree the soup, using an immersion blender.
• Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.
• After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.

FRESH SALSA WITH CILANTRO & LIME

Steps:

• Finely dice tomatoes & onion and place in medium glass mixing bowl. Add chopped cilantro.
• Slice jalapenos in half to remove the seeds and the membrane than that holds them. Finely dice peppers and add to tomatoes and onion. (Note: The membrane is where the heat of the pepper comes from. How much of the membrane you leave in the pepper will determine the heat of your salsa. You may want to wear gloves while you work with the jalapenos. If not, wash hands thoroughly with dish washing liquid afterwards and do not touch face.)
• Add vinegar, garlic, chili powder and 2 tsp of salt and sugar. Toss well. Taste to determine if another tsp of salt and/or sugar is needed.
• Squeeze lime over salsa. Toss once more. Cover and refrigerate or serve immediately with tortilla chips or with any Tex Mex dish.

QUICK LIME & CORIANDER (CILANTRO) SALSA

Steps:

• Fling all the ingredients in a bowl and mix well.
• If you're not so keen on lots of lime then add it in slowly until it suits your tastes.
• Serve immediately.

DRIED CILANTRO SALSA

Steps:

• Combine ingredients and serve.