Is there any herb as misunderstood as cilantro? My grocery store labels it as “Chinese parsley,” but the locals here use it to achieve fresh Mexican and Tex-Mex flavors. People either love it or hate it. They jump at the chance to cook with it or shudder at the thought of adding dish soap to their plate.
I love cilantro – I am even growing some in my garden. I am thankful to be so fortunate as to not carry a gene that turns all that wonderful leafy goodness into soap in my mouth. I’ll add it to salsas and frittata, roughly chop a handful for marinades and pasta, process it into pesto or cilantro mayo, or add the whole leaves to a panini much like a “normal person” would use lettuce.
Pico de gallo is one of those dishes that allows every ingredient to share the spotlight. Tomatoes, onions, jalapenos, and cilantro – each having its own distinct flavor and each contributing equally to the freshness of the dish.
Pico de Gallo
Serve it as a dip with chips or as a condiment or garnish with tacos, quesadillas or grilled chicken.
- 1/4 cup jalapeno, finely chopped and seeded
- 1/4 cup cilantro, chopped
- 1/4 cup red and/or onion, chopped
- 1 cup tomatoes (2-3 romas), seeded and chopped
- splash of lime juice (from 1-2 wedges)
- pinch of salt
- Stir all ingredients together and allow to sit at room temperature for 30 minutes.
- Stir once again before serving.
Yields: ~2 cups
Estimated time: 40 minutes
I love cilantro. I use it constantly. I make homemade salsa a lot and on the odd occassion when I have to substitute curly parsley instead, you can really notice the difference!
I love cilantro, too! It bums me out that I can’t use it as often as I would like when cooking for others.
I am a cilantro lover too and like you, add it to soooo many things.
What a beautiful picture! Chinese parsley, that is too funny.
I LOVE cilantro. I use it all of the time when cooking Mexican or Tex-Mex dishes. I don’t understand how people don’t like it!
And I’m one of those with the anti-cilantro gene. A friend suggested that I try it again, in a small amount…maybe the first time was an overdose.
I think I will, I hate to be left out of something so dearly loved by so many… Now, where can I find a small amount…
I also just LOVE cilantro. But when I was catering houseboat trips I quickly learned it’s the one ingredient you can’t sneak by anyone. I always asked if there were people who didn’t like it and if so, I’d make two batches of whatever I was making, some with and some without. Can you believe, I don’t remember making pico de gallo, and it’s so good in so many things. I need to get some fresh jalapenos and make some!
I too am a cilantro lover and pico de gallo is something I can’t do without!