ISO: ISO favorite recipes using cilantro
- Thread starter miainmd
- Start date
In Search Of:
Here's one of my favorite -- Zesty Chicken marinade
Zesty Chicken Marinade
4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground red pepper
Yield: Makes about 1/2 cup (enough for 4 chicken breast halves)
Marinate for several hours and bake at 350 until registers 160 on meat thermometer or grill, as desired.
This marinade is also yummy to smear on raw chicken and freeze. Then defrost 24 hours in refrigerator and cook as desired. Also yummy to eat cold, sliced and stuffed into pitas.
I think I've made this recipe 4 times in the last month -- which is why I have all the ISO's for new recipes! This is yummy, but I am in a rut!
Zesty Chicken Marinade
4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground red pepper
Yield: Makes about 1/2 cup (enough for 4 chicken breast halves)
Marinate for several hours and bake at 350 until registers 160 on meat thermometer or grill, as desired.
This marinade is also yummy to smear on raw chicken and freeze. Then defrost 24 hours in refrigerator and cook as desired. Also yummy to eat cold, sliced and stuffed into pitas.
I think I've made this recipe 4 times in the last month -- which is why I have all the ISO's for new recipes! This is yummy, but I am in a rut!
Black Bean Patties With Cilantro and Lime; Carrot, Orange, and Radish Salad;
Broiled Salmon with Lime Cilantro; Vegetarian Tortilla Soup, etc. Let me know if you're interested in any of these.
I also like cilantro in a bean salad: black and pinto beans, corn kernels, red onion, red bell pepper, tomatoes, etc. in a dressing of red wine vinegar, extra virgin olive oil, cumin, chili powder, garlic powder, onion powder, lime juice, etc.
Broiled Salmon with Lime Cilantro; Vegetarian Tortilla Soup, etc. Let me know if you're interested in any of these.
I also like cilantro in a bean salad: black and pinto beans, corn kernels, red onion, red bell pepper, tomatoes, etc. in a dressing of red wine vinegar, extra virgin olive oil, cumin, chili powder, garlic powder, onion powder, lime juice, etc.
Epi's Grilled Korean Steaks with Spicy Cilantro Sauce
I could skip the meat and just eat that sauce on a piece of bread, I love it so much...I usually just buy a 3 pound chuck roast and cook that on the grill after marinating instead of using steaks.
http://www.epicurious.com/recipes/recipe_views/views/105124
I could skip the meat and just eat that sauce on a piece of bread, I love it so much...I usually just buy a 3 pound chuck roast and cook that on the grill after marinating instead of using steaks.
http://www.epicurious.com/recipes/recipe_views/views/105124
REC: Black Bean Patties With Cilantro And Lime...
Mia, here's the Black Bean Pattie recipe. I don't have exact measurements for the Bean Salad, as I always just wing it. I do use an equal amount of beans to the corn, usually 1/2 can each of two different kinds of beans, and 1 can corn, unsalted and unsweetened. For the tomatoes, I add about 12 - 15 grape tomatoes, halved. For the dressing, I use the juice of at least one lime, plus the other ingredients I listed above. I basically just throw things in by eye. Oh, in addition to the above mentioned items, I also add some canned black olives, sliced.
BLACK BEAN PATTIES WITH CILANTRO AND LIME
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
7/8 pound canned black beans, undrained (15 oz can)
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute.
Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty.
Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
from Cooking Light
*(Note: I served this with a yogurt dip: nonfat plain yogurt, chopped cilantro, cumin, and Cajun hot sauce, along with chopped red onion and chopped tomatoes on the side).
Mia, here's the Black Bean Pattie recipe. I don't have exact measurements for the Bean Salad, as I always just wing it. I do use an equal amount of beans to the corn, usually 1/2 can each of two different kinds of beans, and 1 can corn, unsalted and unsweetened. For the tomatoes, I add about 12 - 15 grape tomatoes, halved. For the dressing, I use the juice of at least one lime, plus the other ingredients I listed above. I basically just throw things in by eye. Oh, in addition to the above mentioned items, I also add some canned black olives, sliced.
BLACK BEAN PATTIES WITH CILANTRO AND LIME
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
7/8 pound canned black beans, undrained (15 oz can)
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute.
Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well.
Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty.
Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
from Cooking Light
*(Note: I served this with a yogurt dip: nonfat plain yogurt, chopped cilantro, cumin, and Cajun hot sauce, along with chopped red onion and chopped tomatoes on the side).
andreaindc
Well-known member
Mark Bittman has a pasta with cilantro & charred onion that's good.
Can post if you like.
Can post if you like.
dawn_mo
Well-known member
Try adding it to tuna salad, chicken salad, potato salad,
cole slaw, etc. Add some wasabi or jalapeno too, while you are at it. I also make a noodle salad that I add cukes, rice vinegar, sesame oil, garlic chile paste and cilantro. If you want actual recipes let me know, I have some.
cole slaw, etc. Add some wasabi or jalapeno too, while you are at it. I also make a noodle salad that I add cukes, rice vinegar, sesame oil, garlic chile paste and cilantro. If you want actual recipes let me know, I have some.
dawn_mo
Well-known member
Here are a bunch of RECS:
* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By : pieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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* Exported from MasterCook *
Basil and Coriander Pesto
Recipe By : Lois Stanton/Sandy Brown
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Condiments
Dips Freezable
Relishes Sauces
Amount Measure Ingredient -- Preparation Method3 cloves garlic -- peeled
1/4 cup pine nuts
1/4 cup shelled pumpkin seeds
1 medium jalapeno pepper
1 cup firmly packed basil leaves
1/4 cup firmly packed cilantro leaves
3 tablespoons fresh lime juice
1 cup olive oil
1/2 cup freshly grated parmesan cheese
salt and pepper -- to taste
Toast pine nuts and pumpkin seeds in a dry skillet, just to brown slightly. In the work bowl of food processor, place the nuts, garlic, jalapeno, basil and cilantro. Process to a fine paste. Add the lime juice and process for a few seconds, then add the olive oil in a steady stream through the feed tube. Process salt, pepper and Parmesan cheese, mix to just combine.
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NOTES : Use as a ssauce for hot or cold pastas, a spread on toasted French bread, or to top broiled fish or chicken.
* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By : pieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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* Exported from MasterCook *
Chimichurri
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Marinades
Amount Measure Ingredient -- Preparation Method8 cloves garlic
1/4 cup white vinegar
juice of one lime
2/3 cup extra virgin olive oil
1/2 cup onion
1/2 bunch cilantro -- stems removed
1 dash red pepper flakes
salt and pepper to taste
Put everything except the oil in a blender and "chop" until you have a thick mixture. Transfer to a bowl and whisk (do not use blender!) in the olive oil. Taste and add more salt, pepper, vinegar and lime juice as desired.
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NOTES : adapted from Three Guys from Miami/barb_b
* Exported from MasterCook *
CILANTRO MARINADE HENS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1 Cornish Game Hen -- split lengthwise
or cut-up chicken pieces
Marinade:
6 tbsp rice wine vinegar
1/4 cup olive oil
2 tbsp minced ginger
4 cloves garlic -- crushed
1/2 tsp hot red pepper flakes
3 tbsp honey
3 tbsp good soy sauce (Kikkoman)
3 tbsp chopped cilantro
pepper
Mix all marinade ingredients and pour over hen halves. Marinate for at least one hour- overnight is best. Grill hen halves inside an aluminum throw-away pan until almost done, using up the rest of the marinade (this will alleviate flaming) then put directly on the grill for the last few minutes of cooking.
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* Exported from MasterCook *
CILANTRO MEATBALL SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method1 pound lean ground beef
1 pound pork sausage
6 tablespoons cornmeal
1/4 cup milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon oregano leaves -- crumbled
3/4 cup long-grain white rice
2 tablespoons olive oil
3 cups chopped onion -- divided use
4 cloves garlic minced -- divided use
6 cans beef or chicken broth -- (14 1/2 oz size)
28 ounces canned diced tomatoes in their own juice -- )or Rotel-type)
1/2 cup fresh salsa (I use hot)
1/2 chopped fresh cilantro -- divided use
Heat the oil in a large pot over medium-high heat. Add 2 cups onion, 2 garlic cloves and saute for 5 minutes. Add the broth, tomatoes, salsa, and 1/4 cup cilantro. Bring to a boil, cover and simmer for 20 minutes. Combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano and cumin. Next add the onion, garlic and 1/4 cup cilantro in bowl and mix well. Shape into small meatballs and add to soup. Bring the soup to a boil and stir in the rice. Cover and reduce heat and simmer for about 20 minutes or when rice is tender. Season with salt and pepper. Garnish with more fresh cilantro right before serving.
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* Exported from MasterCook *
CILANTRO SLAW
Recipe By : gails swap
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 medium head cabbage -- shredded
1 cucumber -- peeled, seeded, and
chopped
1 bunch fresh cilantro -- chopped
Slaw Dressing
In a large bowl, combine cabbage, cucumber, and cilantro. Pour Slaw Dressing over cabbage mixture and toss gently until blended. For best results, cover and refrigerate several hours or overnight for flavors to blend. Gently toss again before serving.
Makes 6 to 8 servings.
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* Exported from MasterCook *
Ginger/Cilantro/Honey Marinade
Recipe By : CathyZ from Kauai
Serving Size : 1 Preparation Time :0:00
Categories : Marinades
Amount Measure Ingredient -- Preparation Method6 T rice wine vinegar
1/4 C olive oil
2 T minced ginger
4 cloves garlic -- crushed
1/2 tsp hot red pepper flakes
3 T honey
3 T soy sauce
3 T chopped cilantro
pepper
Mix all marinade ingredients and pour over Cornish hen halves. Marinate for at LEAST one hour -- overnight is best.
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* Exported from MasterCook *
Hot Tomato Chutney
Recipe By : The Herbal Pantry, by Emelie Tolley & Chris Mead
Serving Size : 50 Preparation Time :1:30
Categories : Chutneys
Amount Measure Ingredient -- Preparation Method3 lbs tomatoes
1 c brown sugar
1 c cider vinegar
1 lg red bell pepper -- chopped
1 lg onion -- coarsely chopped
2 cloves garlic -- minced
3 tbsps ginger, peeled -- minced
1/2 c golden raisins
2 jalapeno -- seeded and chopped
1 tsp cumin seed
1 tsp mustard seed
2 tsps salt
1/4 c cilantro -- chopped
Place all the ingredients except the cilantro in a large non-aluminum saucepan
and cook over medium heat, stirring, until the sugar is dissolved. Continue
to cook, stirring occasionally, until the mixture thickens, about 30
minutes. Stir in the cilantro for the last few minutes of cooking. Pack in
sterilized jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to
4 pints.
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NOTES : Made 1996--Half roma tomatoes and half regular tomatoes.
--Only used 1 jalapeno pepper.
* Exported from MasterCook *
Spicy Pineapple Marinade For Chicken
Recipe By : Charlie
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1/2 medium ripe pineapple -- peeled -- cored, -- coarsely
chopped
2 jalapeno chilies -- seeded -- chopped
2 garlic cloves -- minced
1 cup unsweetened pineapple juice
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 teaspoon grated lime peel
8 chicken breast halves -- (with skin and--
bones)
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons honey
Puree pineapple, jalapenos and garlic in blender until almost smooth. Add
pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and
refrigerate 4 to 6 hours.Prepare barbecue or preheat broiler. Remove chicken from marinade.Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk inhoney. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
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NOTES : NOTES : Must marinate in the refrigerator for 4 to 6 hours
* Exported from MasterCook *
THAI CARROT SOUP
Recipe By : Manchester Highland Inn/Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method1 medium onion -- chopped
1 celery ribs -- chopped
1 clove galic -- chopped
1 teaspoon olive oil
1 pound carrots -- cut in 1" pieces
3/4 inch piece fresh ginger root -- peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk -- unsweetened
1 bunch fresh cilantro leaves -- chopped
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Add chopped cilantro leaves. Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 cups
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NOTES : Dnote: you may sub 32 ounces of pumpkin puree for the carrots.
* Exported from MasterCook *
Thai BBQ Chicken
Recipe By : Martin Yan
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1/4 cup minced garlic in oil
1/4 cup cilantro -- chopped
2 tablespoons sugar
2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon black pepper
6 tablespoons Hoisin sauce
6 pounds chicken thighs
skinned
Process marinade to a paste. Place chjicken in a bag with marinade. Turn to coat well. Refrigerate overnight, turning occasionally. Put chicken in baking pan. Bake at 400 for 30-40 minutes until done.
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* Exported from MasterCook *
Zchug - Yemenite Hot Salsa #15196
Recipe By : Mirj/Recipezaar
Serving Size : 1 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method2 medium jalapeno chiles -- destemmed (can
deseed to cut spice) (2 to 3)
1/4 cup garlic
1 tablespoon water -- (1 to 2)
1/4 cup cilantro leaves
1/4 teaspoon salt
fresh ground pepper
1 1/2 teaspoons ground cumin
1 lb tomatoes -- cut up
Puree garlic and chiles in food processor, add water if needed. Add cilantro, then salt, pepper to taste and cumin. Remove mixture and set aside. Puree tomatoes in processor then combine the two mixtures.
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NOTES : Mnote: This is a hot salsa that the Yemenite Jews eat with everything. My neighbor always makes tons of it to distribute to all her married children each week (I sometimes wish I were one of them).
* Exported from MasterCook *
Zehug Yarok (Green Hot Sauce)
Recipe By : Ricki Callenbach Ben-David
Serving Size : 1 Preparation Time :0:00
Categories : Formulating Recipes Salsas
Sauces
Amount Measure Ingredient -- Preparation Method4 dried hot red chiles (such as cayenne)
7 roughly chopped -- stemmed, hot fresh
green chiles (such as serrano)
3 green cardamom pods
2 cloves
1 tsp. ground cumin
1 bunch trimmed fresh cilantro
3 chopped peeled garlic cloves
Salt
Soak red chiles in a bowl of water for 30 minutes, then drain. Remove and discard stems from chiles, then put in the bowl of a food processor. Add green chiles, cardamom pods, cloves, and cumin, and process until finely chopped, scraping down sides as needed. Add cilantro and garlic cloves. Process to a fine paste. Season to taste with salt. Serve with felafel (see recipe) if you like.
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NOTES : MAKES 3/4 CUP
* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By : pieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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* Exported from MasterCook *
Basil and Coriander Pesto
Recipe By : Lois Stanton/Sandy Brown
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Condiments
Dips Freezable
Relishes Sauces
Amount Measure Ingredient -- Preparation Method3 cloves garlic -- peeled
1/4 cup pine nuts
1/4 cup shelled pumpkin seeds
1 medium jalapeno pepper
1 cup firmly packed basil leaves
1/4 cup firmly packed cilantro leaves
3 tablespoons fresh lime juice
1 cup olive oil
1/2 cup freshly grated parmesan cheese
salt and pepper -- to taste
Toast pine nuts and pumpkin seeds in a dry skillet, just to brown slightly. In the work bowl of food processor, place the nuts, garlic, jalapeno, basil and cilantro. Process to a fine paste. Add the lime juice and process for a few seconds, then add the olive oil in a steady stream through the feed tube. Process salt, pepper and Parmesan cheese, mix to just combine.
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NOTES : Use as a ssauce for hot or cold pastas, a spread on toasted French bread, or to top broiled fish or chicken.
* Exported from MasterCook *
BEAN SALAD IN CILANTRO VINAIGRETTE
Recipe By : pieceocake
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 can kidney beans -- (1 oz.) (1 to 15
1/2)
1 can garbanzo beans -- (1 oz.) (1 to 15
1/2)
1 can corn -- (1 oz.) (1 to 15
1/2)
1 medium red onion -- diced
Vinaigrette
1 cup cilantro
1/2 cup cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. cumin
3 cloves garlic -- minced
1 tsp. freshly ground pepper
1/2 tsp. salt
1 1/2 cups extra virgin olive oil
juice of 1/2 lemon
Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.
Serve at room temperature.
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* Exported from MasterCook *
Chimichurri
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Marinades
Amount Measure Ingredient -- Preparation Method8 cloves garlic
1/4 cup white vinegar
juice of one lime
2/3 cup extra virgin olive oil
1/2 cup onion
1/2 bunch cilantro -- stems removed
1 dash red pepper flakes
salt and pepper to taste
Put everything except the oil in a blender and "chop" until you have a thick mixture. Transfer to a bowl and whisk (do not use blender!) in the olive oil. Taste and add more salt, pepper, vinegar and lime juice as desired.
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NOTES : adapted from Three Guys from Miami/barb_b
* Exported from MasterCook *
CILANTRO MARINADE HENS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1 Cornish Game Hen -- split lengthwise
or cut-up chicken pieces
Marinade:
6 tbsp rice wine vinegar
1/4 cup olive oil
2 tbsp minced ginger
4 cloves garlic -- crushed
1/2 tsp hot red pepper flakes
3 tbsp honey
3 tbsp good soy sauce (Kikkoman)
3 tbsp chopped cilantro
pepper
Mix all marinade ingredients and pour over hen halves. Marinate for at least one hour- overnight is best. Grill hen halves inside an aluminum throw-away pan until almost done, using up the rest of the marinade (this will alleviate flaming) then put directly on the grill for the last few minutes of cooking.
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* Exported from MasterCook *
CILANTRO MEATBALL SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method1 pound lean ground beef
1 pound pork sausage
6 tablespoons cornmeal
1/4 cup milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon oregano leaves -- crumbled
3/4 cup long-grain white rice
2 tablespoons olive oil
3 cups chopped onion -- divided use
4 cloves garlic minced -- divided use
6 cans beef or chicken broth -- (14 1/2 oz size)
28 ounces canned diced tomatoes in their own juice -- )or Rotel-type)
1/2 cup fresh salsa (I use hot)
1/2 chopped fresh cilantro -- divided use
Heat the oil in a large pot over medium-high heat. Add 2 cups onion, 2 garlic cloves and saute for 5 minutes. Add the broth, tomatoes, salsa, and 1/4 cup cilantro. Bring to a boil, cover and simmer for 20 minutes. Combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano and cumin. Next add the onion, garlic and 1/4 cup cilantro in bowl and mix well. Shape into small meatballs and add to soup. Bring the soup to a boil and stir in the rice. Cover and reduce heat and simmer for about 20 minutes or when rice is tender. Season with salt and pepper. Garnish with more fresh cilantro right before serving.
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* Exported from MasterCook *
CILANTRO SLAW
Recipe By : gails swap
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 medium head cabbage -- shredded
1 cucumber -- peeled, seeded, and
chopped
1 bunch fresh cilantro -- chopped
Slaw Dressing
In a large bowl, combine cabbage, cucumber, and cilantro. Pour Slaw Dressing over cabbage mixture and toss gently until blended. For best results, cover and refrigerate several hours or overnight for flavors to blend. Gently toss again before serving.
Makes 6 to 8 servings.
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* Exported from MasterCook *
Ginger/Cilantro/Honey Marinade
Recipe By : CathyZ from Kauai
Serving Size : 1 Preparation Time :0:00
Categories : Marinades
Amount Measure Ingredient -- Preparation Method6 T rice wine vinegar
1/4 C olive oil
2 T minced ginger
4 cloves garlic -- crushed
1/2 tsp hot red pepper flakes
3 T honey
3 T soy sauce
3 T chopped cilantro
pepper
Mix all marinade ingredients and pour over Cornish hen halves. Marinate for at LEAST one hour -- overnight is best.
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* Exported from MasterCook *
Hot Tomato Chutney
Recipe By : The Herbal Pantry, by Emelie Tolley & Chris Mead
Serving Size : 50 Preparation Time :1:30
Categories : Chutneys
Amount Measure Ingredient -- Preparation Method3 lbs tomatoes
1 c brown sugar
1 c cider vinegar
1 lg red bell pepper -- chopped
1 lg onion -- coarsely chopped
2 cloves garlic -- minced
3 tbsps ginger, peeled -- minced
1/2 c golden raisins
2 jalapeno -- seeded and chopped
1 tsp cumin seed
1 tsp mustard seed
2 tsps salt
1/4 c cilantro -- chopped
Place all the ingredients except the cilantro in a large non-aluminum saucepan
and cook over medium heat, stirring, until the sugar is dissolved. Continue
to cook, stirring occasionally, until the mixture thickens, about 30
minutes. Stir in the cilantro for the last few minutes of cooking. Pack in
sterilized jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to
4 pints.
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NOTES : Made 1996--Half roma tomatoes and half regular tomatoes.
--Only used 1 jalapeno pepper.
* Exported from MasterCook *
Spicy Pineapple Marinade For Chicken
Recipe By : Charlie
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1/2 medium ripe pineapple -- peeled -- cored, -- coarsely
chopped
2 jalapeno chilies -- seeded -- chopped
2 garlic cloves -- minced
1 cup unsweetened pineapple juice
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 teaspoon grated lime peel
8 chicken breast halves -- (with skin and--
bones)
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons honey
Puree pineapple, jalapenos and garlic in blender until almost smooth. Add
pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and
refrigerate 4 to 6 hours.Prepare barbecue or preheat broiler. Remove chicken from marinade.Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk inhoney. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
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NOTES : NOTES : Must marinate in the refrigerator for 4 to 6 hours
* Exported from MasterCook *
THAI CARROT SOUP
Recipe By : Manchester Highland Inn/Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method1 medium onion -- chopped
1 celery ribs -- chopped
1 clove galic -- chopped
1 teaspoon olive oil
1 pound carrots -- cut in 1" pieces
3/4 inch piece fresh ginger root -- peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk -- unsweetened
1 bunch fresh cilantro leaves -- chopped
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Add chopped cilantro leaves. Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 cups
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NOTES : Dnote: you may sub 32 ounces of pumpkin puree for the carrots.
* Exported from MasterCook *
Thai BBQ Chicken
Recipe By : Martin Yan
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1/4 cup minced garlic in oil
1/4 cup cilantro -- chopped
2 tablespoons sugar
2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon black pepper
6 tablespoons Hoisin sauce
6 pounds chicken thighs
skinned
Process marinade to a paste. Place chjicken in a bag with marinade. Turn to coat well. Refrigerate overnight, turning occasionally. Put chicken in baking pan. Bake at 400 for 30-40 minutes until done.
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* Exported from MasterCook *
Zchug - Yemenite Hot Salsa #15196
Recipe By : Mirj/Recipezaar
Serving Size : 1 Preparation Time :0:00
Categories : Salsas
Amount Measure Ingredient -- Preparation Method2 medium jalapeno chiles -- destemmed (can
deseed to cut spice) (2 to 3)
1/4 cup garlic
1 tablespoon water -- (1 to 2)
1/4 cup cilantro leaves
1/4 teaspoon salt
fresh ground pepper
1 1/2 teaspoons ground cumin
1 lb tomatoes -- cut up
Puree garlic and chiles in food processor, add water if needed. Add cilantro, then salt, pepper to taste and cumin. Remove mixture and set aside. Puree tomatoes in processor then combine the two mixtures.
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NOTES : Mnote: This is a hot salsa that the Yemenite Jews eat with everything. My neighbor always makes tons of it to distribute to all her married children each week (I sometimes wish I were one of them).
* Exported from MasterCook *
Zehug Yarok (Green Hot Sauce)
Recipe By : Ricki Callenbach Ben-David
Serving Size : 1 Preparation Time :0:00
Categories : Formulating Recipes Salsas
Sauces
Amount Measure Ingredient -- Preparation Method4 dried hot red chiles (such as cayenne)
7 roughly chopped -- stemmed, hot fresh
green chiles (such as serrano)
3 green cardamom pods
2 cloves
1 tsp. ground cumin
1 bunch trimmed fresh cilantro
3 chopped peeled garlic cloves
Salt
Soak red chiles in a bowl of water for 30 minutes, then drain. Remove and discard stems from chiles, then put in the bowl of a food processor. Add green chiles, cardamom pods, cloves, and cumin, and process until finely chopped, scraping down sides as needed. Add cilantro and garlic cloves. Process to a fine paste. Season to taste with salt. Serve with felafel (see recipe) if you like.
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NOTES : MAKES 3/4 CUP
A pesto found at Chocolate & Zucchini site.
from Simona at Chocolate & Zucchini Forum
Et voila! the recipe of the yemenite coriander "pesto" , named s'hug ( Rayney, some add it to their falalfel and/or hummous):
1 big bunch of coriander(cilantro)
10 green spicy peppers ( long , thin very spicy peppers, maybe jalapenos??)
10-12 garlic clove
1 TBS salt
1 coffee spoon black pepper
1 TBS grounded cumin
1 TBS grounded cardamom
Blend all the ingredients in an electric mixer. Spiciness depends on the green peppers. so adjust to suit your taste.
from Simona at Chocolate & Zucchini Forum
Et voila! the recipe of the yemenite coriander "pesto" , named s'hug ( Rayney, some add it to their falalfel and/or hummous):
1 big bunch of coriander(cilantro)
10 green spicy peppers ( long , thin very spicy peppers, maybe jalapenos??)
10-12 garlic clove
1 TBS salt
1 coffee spoon black pepper
1 TBS grounded cumin
1 TBS grounded cardamom
Blend all the ingredients in an electric mixer. Spiciness depends on the green peppers. so adjust to suit your taste.
Rec: Martin Yan's Sweet and Spicy Peanut Noodles
Adapted from "Martin Yan's Quick & Easy"
(Chronicle Books, 2004)
Peanut Dressing:
1/4 cup rice vinegar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/3 cup smooth peanut butter
2 tablespoons chili garlic sauce
2 tablespoons brown sugar
2 cloves garlic, minced
Noodles:
16 ounces fresh or dried Chinese egg noodles or dried spaghetti
1/2 cup chopped cilantro
2 green onions, trimmed, thinly sliced
1/3 cup chopped roasted, salted peanuts
Combine dressing ingredients in blender; whirl until smooth. Transfer the dressing to a large mixing bowl and set aside.
In a large pot of boiling water, cook noodles according to package instructions; drain, rinse with cold water and drain again.
Transfer the noodles to bowl with dressing. Add cilantro and green onions and toss until noodles are well dressed. Sprinkle peanuts over the top. Serve noodles hot, warm or at room temperature. They make a great side dish to any summer barbecue.
Makes 6 to 8 servings.
Adapted from "Martin Yan's Quick & Easy"
(Chronicle Books, 2004)
Peanut Dressing:
1/4 cup rice vinegar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/3 cup smooth peanut butter
2 tablespoons chili garlic sauce
2 tablespoons brown sugar
2 cloves garlic, minced
Noodles:
16 ounces fresh or dried Chinese egg noodles or dried spaghetti
1/2 cup chopped cilantro
2 green onions, trimmed, thinly sliced
1/3 cup chopped roasted, salted peanuts
Combine dressing ingredients in blender; whirl until smooth. Transfer the dressing to a large mixing bowl and set aside.
In a large pot of boiling water, cook noodles according to package instructions; drain, rinse with cold water and drain again.
Transfer the noodles to bowl with dressing. Add cilantro and green onions and toss until noodles are well dressed. Sprinkle peanuts over the top. Serve noodles hot, warm or at room temperature. They make a great side dish to any summer barbecue.
Makes 6 to 8 servings.
Rec: Spicey Mexican Pork Stew
(From McCormick/Schilling)
2 ears frozen corn, thawed and cut into 1 1/2 -inch pieces
1 1/2 pounds boneless pork (loin/sirloin roast), well-trimmed and cut into 1 1/2 -inch pieces
1 can (14 1/2 -ounces) kidney beans, drained and rinsed
1 can (15-ounces) pinto beans, drained and rinsed
1 can (14 1/2 -ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 package (1.25 ounces) taco seasoning
2 tablespoons minced onion
2 teaspoons cilantro leaves
In a 3 1/2 - or 4-quart crockery slow cooker, place corn, pork pieces and beans in order listed. In a medium-size bowl, stir together stewed tomatoes, tomato sauce, taco seasoning and minced onion; pour into cook and slightly stir.
Cover and cook on low for 8 hours or until pork is tender. Gently stir in parsley flakes or cilantro leaves. Makes 4 to 6 servings (about 10 cups).
(From McCormick/Schilling)
2 ears frozen corn, thawed and cut into 1 1/2 -inch pieces
1 1/2 pounds boneless pork (loin/sirloin roast), well-trimmed and cut into 1 1/2 -inch pieces
1 can (14 1/2 -ounces) kidney beans, drained and rinsed
1 can (15-ounces) pinto beans, drained and rinsed
1 can (14 1/2 -ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 package (1.25 ounces) taco seasoning
2 tablespoons minced onion
2 teaspoons cilantro leaves
In a 3 1/2 - or 4-quart crockery slow cooker, place corn, pork pieces and beans in order listed. In a medium-size bowl, stir together stewed tomatoes, tomato sauce, taco seasoning and minced onion; pour into cook and slightly stir.
Cover and cook on low for 8 hours or until pork is tender. Gently stir in parsley flakes or cilantro leaves. Makes 4 to 6 servings (about 10 cups).
barbara-in-va
Well-known member
REC: Cilantro Almond Relish (for dipping grilled shrimp).....
I am sure I posted this at Epi a long while ago. I still love it and make it often for an appetizer.
Cilantro Almond Relish
Source: Martha Stewart's Hors D'oeuvers Handbook
1/2 C blanched almond slivers, plus 6-8 slices for garnish
1C tightly packed fresh cilantro, plus 2 sprigs for garnish
1 small garlic clove
1 small jalapeno, seeds and ribs removed, minced
1/4 C fresh lime juice
3 T sour cream
3 T homemade or prepared mayo
Heat the oven to 350°F. Place the almonds on a rimmed baking sheet and toast until golden, about 5 minutes. Transfer to a bowl or plate and let cool.
In the bowl of a food processor, combine the almonds, cilantro, garlic and jalapeno. Process until a paste forms. Add the lime juice and process until just combined. Add the sour cream and mayo and pulse until just combined. Transfer to a small bowl and garnish with the almond slices and cilantro sprigs. The relish may be refrigerated in an airtight container for up to 1 day.
Enjoy!
I am sure I posted this at Epi a long while ago. I still love it and make it often for an appetizer.
Cilantro Almond Relish
Source: Martha Stewart's Hors D'oeuvers Handbook
1/2 C blanched almond slivers, plus 6-8 slices for garnish
1C tightly packed fresh cilantro, plus 2 sprigs for garnish
1 small garlic clove
1 small jalapeno, seeds and ribs removed, minced
1/4 C fresh lime juice
3 T sour cream
3 T homemade or prepared mayo
Heat the oven to 350°F. Place the almonds on a rimmed baking sheet and toast until golden, about 5 minutes. Transfer to a bowl or plate and let cool.
In the bowl of a food processor, combine the almonds, cilantro, garlic and jalapeno. Process until a paste forms. Add the lime juice and process until just combined. Add the sour cream and mayo and pulse until just combined. Transfer to a small bowl and garnish with the almond slices and cilantro sprigs. The relish may be refrigerated in an airtight container for up to 1 day.
Enjoy!
lin_in_seattle
Well-known member
Rec: Vietnamese Chicken Lettuce Cups with Exotic Herbs
This is one of the most recent versions of Vietnamese Chicken Lettuce Cups I've tried and it's very good! They were perfect for dinner when it was really hot last week.
Recipe: Vietnamese Chicken Lettuce Cups with Exotic Herbs
Makes about 4 servings as a light entree or 6 as an appetizer or starter
Vegetables:
- ¼ cup seasoned rice wine vinegar
- 1 cup matchstick-cut or thinly bias-cut carrots
- 1 cup matchstick-cut or thinly bias-cut daikon radish
- 1 cup thinly sliced white sweet onion
Sauce:
- 2 tablespoons seasoned rice wine vinegar
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- ¼ teaspoon chili paste or sambal oelek, as desired
- 2 teaspoons sugar
Lettuce & Herbs:
- 1 head green leaf lettuce, leaves separated and left whole
- 8 sprigs fresh mint or Thai mint
- 8 to 12 sprigs fresh cilantro, Vietnamese coriander (rau ram), or saw-leaf herb (long or sawtooth coriander or culantro) (see Kitchen Note)
- 8 to 12 sprigs Thai basil, shiso (perilla), or regular basil (see Kitchen Note)
Chicken:
- 1 pound boneless, skinless chicken breast
- 1 tablespoon canola oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 6 green onions, thinly sliced
1. First, prepare the vegetables. Combine ¼ cup vinegar, carrots, daikon radish and sweet onion in a nonreactive bowl and toss well. Cover and refrigerate for at least 1 hour before using, or up to overnight.
2. For the sauce, mix together vinegar, fish sauce, lime juice, chili paste and sugar, cover and refrigerate. Prepare the lettuce, mint, cilantro and basil, rinsing and patting dry with towels. Wrap in clean towels and refrigerate if not using right away.
3. To cook the chicken and finish the dish: Mince the chicken breast into very small (1/8-inch) pieces. Heat the oil in a large nonstick sauté pan over medium-high heat. Add the chicken, ginger and garlic, and stir-fry for about 3 minutes or until the chicken is cooked through. Then add the fish sauce, soy sauce and green onion, and stir-fry for another minute.
4. Place the chicken in a medium bowl on a large platter. Put the sauce in a smaller bowl with a tiny spoon for serving. Drain the marinated vegetables and place on the platter; surround everything with the lettuce leaves and herbs, nicely arranged.
5. Guests take a lettuce leaf, spoon on some of the chicken, scatter with a bit of marinated vegetables, tuck in a few herb sprigs and drizzle with some of the sauce, then roll up and eat!
Note:
Rau ram and culantro are close relatives to cilantro, or fresh coriander. They're used extensively in Asia to season vegetable and meat dishes, as well as chutneys and sauces. Shiso is a cousin of basil and mint.
This is one of the most recent versions of Vietnamese Chicken Lettuce Cups I've tried and it's very good! They were perfect for dinner when it was really hot last week.
Recipe: Vietnamese Chicken Lettuce Cups with Exotic Herbs
Makes about 4 servings as a light entree or 6 as an appetizer or starter
Vegetables:
- ¼ cup seasoned rice wine vinegar
- 1 cup matchstick-cut or thinly bias-cut carrots
- 1 cup matchstick-cut or thinly bias-cut daikon radish
- 1 cup thinly sliced white sweet onion
Sauce:
- 2 tablespoons seasoned rice wine vinegar
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- ¼ teaspoon chili paste or sambal oelek, as desired
- 2 teaspoons sugar
Lettuce & Herbs:
- 1 head green leaf lettuce, leaves separated and left whole
- 8 sprigs fresh mint or Thai mint
- 8 to 12 sprigs fresh cilantro, Vietnamese coriander (rau ram), or saw-leaf herb (long or sawtooth coriander or culantro) (see Kitchen Note)
- 8 to 12 sprigs Thai basil, shiso (perilla), or regular basil (see Kitchen Note)
Chicken:
- 1 pound boneless, skinless chicken breast
- 1 tablespoon canola oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 6 green onions, thinly sliced
1. First, prepare the vegetables. Combine ¼ cup vinegar, carrots, daikon radish and sweet onion in a nonreactive bowl and toss well. Cover and refrigerate for at least 1 hour before using, or up to overnight.
2. For the sauce, mix together vinegar, fish sauce, lime juice, chili paste and sugar, cover and refrigerate. Prepare the lettuce, mint, cilantro and basil, rinsing and patting dry with towels. Wrap in clean towels and refrigerate if not using right away.
3. To cook the chicken and finish the dish: Mince the chicken breast into very small (1/8-inch) pieces. Heat the oil in a large nonstick sauté pan over medium-high heat. Add the chicken, ginger and garlic, and stir-fry for about 3 minutes or until the chicken is cooked through. Then add the fish sauce, soy sauce and green onion, and stir-fry for another minute.
4. Place the chicken in a medium bowl on a large platter. Put the sauce in a smaller bowl with a tiny spoon for serving. Drain the marinated vegetables and place on the platter; surround everything with the lettuce leaves and herbs, nicely arranged.
5. Guests take a lettuce leaf, spoon on some of the chicken, scatter with a bit of marinated vegetables, tuck in a few herb sprigs and drizzle with some of the sauce, then roll up and eat!
Note:
Rau ram and culantro are close relatives to cilantro, or fresh coriander. They're used extensively in Asia to season vegetable and meat dishes, as well as chutneys and sauces. Shiso is a cousin of basil and mint.
lin_in_seattle
Well-known member
Rec: Pineapple Avocado Salsa
Makes 8 servings
- ¼ cup fresh lime juice
- 1 tablespoon honey
- 1 teaspoon kosher salt
- Pinch red chili flakes NOTE: I added a medium sized jalapeno, finel chopped
along with a couple of pinches of red chili flakes. It's up to you how hot you want it.
- ¼ cup minced red onion
- 3 cups finely chopped, ripe fresh pineapple
- ½ cup finely diced red bell pepper (about 1 small pepper)
- 2 large ripe but firm avocados
- ½ cup coarsely chopped fresh cilantro
- For dipping: crostini, corn tortilla chips, taro root chips or other dipping chips.
1. Have all ingredients except avocados cut up and measured before assembling.
2. In a large bowl, combine the lime juice, honey, salt and chili flakes till well mixed. Add the onion, pineapple and bell pepper.
3. Quarter and peel avocados, then cut into small dice and add to the salsa along with the cilantro. Lightly and gently fold all ingredients together till well combined. Refrigerate for up to 30 minutes before serving or serve immediately.
4. Serve in a bowl with a spoon on a platter surrounded by chips and/or other dipables.
This was very tasty and well received. I would double it next time and add another jalapeno.
Copyright 2006 by Kathy Casey Food Studio
Makes 8 servings
- ¼ cup fresh lime juice
- 1 tablespoon honey
- 1 teaspoon kosher salt
- Pinch red chili flakes NOTE: I added a medium sized jalapeno, finel chopped
along with a couple of pinches of red chili flakes. It's up to you how hot you want it.
- ¼ cup minced red onion
- 3 cups finely chopped, ripe fresh pineapple
- ½ cup finely diced red bell pepper (about 1 small pepper)
- 2 large ripe but firm avocados
- ½ cup coarsely chopped fresh cilantro
- For dipping: crostini, corn tortilla chips, taro root chips or other dipping chips.
1. Have all ingredients except avocados cut up and measured before assembling.
2. In a large bowl, combine the lime juice, honey, salt and chili flakes till well mixed. Add the onion, pineapple and bell pepper.
3. Quarter and peel avocados, then cut into small dice and add to the salsa along with the cilantro. Lightly and gently fold all ingredients together till well combined. Refrigerate for up to 30 minutes before serving or serve immediately.
4. Serve in a bowl with a spoon on a platter surrounded by chips and/or other dipables.
This was very tasty and well received. I would double it next time and add another jalapeno.
Copyright 2006 by Kathy Casey Food Studio