8th
CranleyCasa gets Cilantro with it
By popular request, two very easy and delicious Cilantro recipes can be found below. They meet my (chris) requirements for cooking in that they are tasty, fresh, and involve blenders, but credit for finding these cool recipes must go to Danae.
Recipe #1: Here’s the recipe for the cilantro salsa we served to friends and family recently:
1 large bunch cilantro (about 4 oz) , tough stems trimmed
2 green onions, cut into 2 inch pieces
1 tblsp malt vinegar or red wine vinegar
1 tblsp fresh lemon juice
2 tblsp olive oil
1 tsp hot pepper sauce
1/8 tsp salt
Pulse cilantro and green onions in food processor until coarsely chopped. Transfer mixture to small serving bowl. Stir in remaining ingredients, plus 2 tblsp water. Cover and refrigerate for up to 2 days if not serving right away.
Recipe #2: Here’s also the recipe for the cilantro salad dressing we recently had, that I (Danae) liked so much:
1/4 c. fresh lime juice
1/4 c. rice wine vinegar
2 tsp garlic, minced
1 tblsp chipotle puree (or to taste)
3 tblsp honey
1/2 tsp kosher salt
1/2 big bunch cilantro, chopped
3/4 c. canola oil
In a blender, combine first 7 ingredients. Blend well together. Then slowly add oil to the blender as it is blending until it is fully emulsified. Remove from blender and taste for seasoning. Refrigerate until ready to serve.
Recipe Notes: Tastes good over all types of southwest salad combinations (napa cabbage, black beans, brown rice, corn, tomato, green or red onion)
