I am one of those people in the camp of OMG I LOVE CILANTRO. One of my favorite ways to eat cilantro is finely chopped and mounded on top of a rare done steak. I know - that may seem really odd, especially if you do not like meat or cilantro, but the flavors of the often disputed herb pair well with hearty meats, spicy sides and in cultural cuisine main dishes.
One thing that I appreciate about this herb is that not only is it easy to grow and thus have available in your garden for summer time treats - it is extremely beneficial for your body's detoxification processes, especially that of heavy metals.
Makes about 1 1/2 cups
Add garlic, jalapeño, and cilantro to the food processor. Pulse. Add lemon or lime juice, olive oil, cumin, coriander, and salt. Pulse until well combined but slightly chunky.
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