Quote:
Originally Posted by classicman
I love cilantro. Salsa without it is not really salsa. Its great in so many dishes, but has to be used sparingly - it is rather potent.
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I agree with the need for salsa to contain cilantro, though I disagree with the "sparingly". I used to sell my salsa and I always used an entire bunch or two in every batch... stems and all. I puree the stems along with all other ingredients to make the base and use the nice leaves whole and mix in slightly chunky ingrediants to make a wonderful salsa. I've always felt it was the secret trick that made my salsa so much better despite the fact that I use all the same ingredients... more or less.