Cilantro turns to mush in salsa, unless you eat it right way. So how do you make salsa with cilantro? Or get that fresh cilantro taste that makes fresh salsa taste so good?
Tip: Make a cilantro pesto with olive oil and cilantro. No garlic, salt, or pine nuts here this is not for eating. Follow measurements for your basic pesto substituting cilantro for basil. Make about 1 cup. Process it well in the food procesor, until fine. Add an additional 1/2 cup olive oil and give in a quick pulse. Store in the fridge overnight (no longer!). Next day run it through a sieve and what you have is liquid cilantro! The fresh taste is preserved and the oil is fully infused.
Add to your salsa and blamo! See for yourself.
Tip: Make a cilantro pesto with olive oil and cilantro. No garlic, salt, or pine nuts here this is not for eating. Follow measurements for your basic pesto substituting cilantro for basil. Make about 1 cup. Process it well in the food procesor, until fine. Add an additional 1/2 cup olive oil and give in a quick pulse. Store in the fridge overnight (no longer!). Next day run it through a sieve and what you have is liquid cilantro! The fresh taste is preserved and the oil is fully infused.
Add to your salsa and blamo! See for yourself.