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.
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 Iâ€™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 Iâ€™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.
Hereâ€™s the recipe for the fresh salsa, just in case your one of those cilantro lovers.
Fresh Tomato Salsa
1 pound, 13 ounces tomatoes, diced, 2Â¼ ounces green onions, sliced
5Â½ ounces red onions, diced
2Â¼ ounces jalapeno peppers, diced (see note)
1Â¾ teaspoons fresh cilantro, diced (or more depending on tastes)
1Â¾ teaspoons fresh garlic, chopped
2 tablespoons and 1Â¼ teaspoons Lawry’s Seasoning Salt
2Â½ cups tomato juice
2 tablespoons and 1Â¼ teaspoons lemon juice
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.