I'd like to pose a question: can there be too much cilantro in a salsa?
Believing the answer to be "no", I made the following yummy salsa, then ate over pinto beans, rice, and cheese.
Ingredients
- 1 bunch cilantro
- 1-2 limes
- 1-2 jalapeƱo, habanero, or serrano peppers
- 4-5 fresh, very ripe tomatoes
- 1 scallion, sliced
- 1/4 white onion, small diced
Directions
- In a food processor, pulse cilantro until finely chopped (you may need to do this in 2 batches). Add to the salsa bowl!
- Roughly slice the pepper(s). Cut the rind off of the lime with a sharp knife and quarter. Place the peppers and lime in the food processor and pulse until quite fine. Add to the cilantro.
- Cut tomatoes into chunks and process until pulpy, with some tomatoey bits still present. Add to the salsa.
- Add sliced scallion and diced onion to the salsa. Add salt and more lime juice to taste. Eat!
— stacita
Comments
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