Re: Mexican Cuisine
Carol - I'm not a big fan of cilantro myself! And I prefer mild salsas as well. Here's a few that I have used:
EASY SALSA
1 medium tomato, seeded, chopped
1 tbsp. red onion, diced
1½ tsp. jalapeno peppers, seeded, minced (less can be used)
2 tbsp. balsamic vinegar
¼ cup fresh basil, finely chopped
1½ tsp. olive oil
Salt and fresh ground pepper, to taste
Combine all ingredients in a small bowl, cover and refrigerate for 12 to 24 hours. (Makes about 1½ cups salsa.)
for this recipe I used a blend of parsley and cilantro - mostly parsley:
Fresh California Salsa
4 large tomatoes diced
1/2 large onion minced
3 cloves garlic chopped
2/3 cup chopped fresh cilantro
1 jalapeno pepper seeded and minced
2 tablespoons fresh lime juice
salt to taste
In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste.
FRESH SALSA - once again I used more parsley tahn cilantro!
1 habanero chile pepper seeded and chopped (or jalapeno)
1 medium cucumber peeled and diced
4 large plum tomatoes chopped
1 c. finely chopped fresh cilantro
2 T. vinegar
2 T. olive oil
1 t. sugar
1 t. ground cumin
1/2 t. salt
Combine ingredients. Cover and chill at least 1 hour.
SALSA CRUDA Makes: about 3/4 cup
1 yellow onion peeled and minced
3 vine-ripened tomatoes peeled, seeded and coarsely chopped
2 tablespoons minced cilantro
1 clove garlic minced
1 small jalapeno or serrano chili minced (or more to taste) WEAR GLOVES
1 tablespoon fresh lime juice
Salt, to taste
In a small bowl, combine all ingredients except salt no more than an hour before serving. Do not add salt until the last minute before serving.
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