Cilantro is one of those foods you either love or hate. I'm one of those people who really likes the fragrant herb that's a staple in a lot of south-of-the-border dishes.
We've been fortunate the past couple of years because we've haven't had to plant any because of all the volunteer plants that have been showing up among our other herbs, flowers and vegetables.
One of the best uses for fresh cilantro is in salsa. I just happen to have a very good fresh tomato salsa recipe (courtesy of Mary Urbanski of UND Food Services) and already have harvested several bunches of cilantro for use in it. My tomatoes are a few weeks away from being ready, so I've substituted some hot-house grown ones that we purchased at the supermarket. Other ingredients include jalapeno pepper, red and green onion, garlic, lemon and tomato juice and seasoning salt. The salsa has been a really big hit with relatives who are visiting from Cincinnati.
As far as I'm concerned, when it comes to salsa, nothing beats homemade. Store-bought varieties can't deliver the taste of summer flavor of salsa made with fresh tomatoes, peppers and onions from your garden or fresh-picked from a local farm. (Your finished product will only be as good as the original produce used.) And you can't go wrong from a healthwise and cost standpoint, either.
Here's the recipe for the fresh salsa, just in case your one of those cilantro lovers.
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Fresh Tomato Salsa
1 pound, 13 ounces tomatoes, diced, 2¼ ounces green onions, sliced
5½ ounces red onions, diced
2¼ ounces jalapeno peppers, diced (see note)
1¾ teaspoons fresh cilantro, diced (or more depending on tastes)
1¾ teaspoons fresh garlic, chopped
2 tablespoons and 1¼ teaspoons Lawry's Seasoning Salt
2½ cups tomato juice
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2 tablespoons and 1¼ teaspoons lemon juice
Cumin (optional)
Place all prepared vegetables in large bowl. Stir to incorporate. Add garlic, seasoning salt, tomato juice and lemon juice to mixture.
Mix thoroughly. (See note.)
Notes: Wear gloves when handling jalapenos, and do not touch face with hands. For a less chunky salsa, place ingredients in a food processor. Salsa is best when refrigerated 24 hours to blend flavors.
