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Wednesday, January 27

Call for Recipes: Cilantro

10 years ago I was the ultimate gringo. I hated corn tortillas, spicy food and cilantro.  I really hated cilantro.  Then we moved 20 miles from Baja, and cilantro became an unavoidable fact of life. First I learned to tolerate cilantro…then like it…then love it. (PS…I also love corn tortillas and SPICY hot food now, too. Pretty amazing transformation, eh?)

cilantro2 web

Anyway, back to cilantro. It’s yummy. And now I put it in a lot of our Mexican food…especially guacamole. And I really love it on Barbecue Chicken Pizza. Oh, and this cilantro pesto served with chili chicken skewers is pretty darn yummy too.

It’s been a while since we’ve done a Call for Recipes, so let’s do it! And this one is all about cilantro! Please share your favorite recipes incorporating cilantro and/or your best cilantro tips. If it’s got cilantro in it, we want it!


  1. I love cilantro too! I saw this recipe on Rachael Ray and it really showcases the cilantro! Make sure you let the steaks marinate for at least a few hours! Can you smell the goodness!?!

  2. One of my favorite recipes that has cilantro is from Cooking Light. It’s “Chicken Enchilada Casserole” and I think it is so tasty. Also, there’s a ton of it and it’s great for leftovers. It calls for 1/2 cup of cilantro. Yum!

    Here’s their recipe:

  3. Don’t have any recipes for cilantro- but you’re reminding me why it’s so great to just put on my weekly grocery list;-)! thx

  4. I wasn’t a huge fan of cilantro for a while either and then I made Salmon with lemon-cilantro vinaigrette and can’t get enough of it. Absolutely fabulous and only takes minutes!

  5. I am a Cilantro lover. Years ago I started an herb garden and put all of my herbs where the book told me. Which likes sun, shade,partial shade and so forth. A tip for growing Cilantro. Technically it is a sun lover but…when it gets warm Cilantro bolts and turns to seed. That’s fine of you want the seed but if you want the leaf grow it in partial shade, it grows a bit slower but you get the use of the leaves longer.

    My favorite thing to make is Pico de gallo. I love anything salsa or Mexican, but there is nothing better than a good Pico.
    BTW… I come from a long line of German cooks who never use measuring tools unless we are baking sorry! I’ll do the best I can…

    I use roma tomatoes (meatier)
    I make a lot so 9 Roma tomatoes
    2 green peppers
    1 large red onion
    5 garlic cloves minced (yes I love garlic)
    salt and pepper to taste ( my grandma always said you can put it in but can’t take it out)
    2 jalapeno peppers (use the seeds of 1 if you want mild heat, use both if you want it hot, the best way)
    fresh Cilantro 3 to 4 Tbs. or more if you want
    2 limes for the juice

    I dice up everything small, the peppers, tomatoes, onions and jalapenos. With the jalapenos be careful to not to use your bare hands, the seeds will stay in your skin and leave burns.
    Combine everything in a large bowl and add the juice of the limes. Marinate overnight in the refrigerator, let the flavors merry.

    Great with fajitas, tacos even just dipping tortilla chips in.

    This is not the best written recipe but like I said I come from a long line of Germans that measured everything in their hands.
    I hope you try it and enjoy it!

  6. 6
    Adrianne Campbell

    this is my favorite carne asada marinade that i’ve found with lots of cilantro in it.

  7. 7

    Sorry – can’t help. My wife still REALLY hates cilantro, so I half it or eliminate it in most dishes…. one of the compromises I am will to make.

  8. 8
    Jane Maynard

    yea! such great recipes – keep them coming PLEASE! 🙂

    tom – you are a good husband 🙂

  9. 9
    Angie K

    People think I’m crazy, but I love just eating Cilantro! It is from a waitressing job at a wonderful Mexican restaurant, I would grab a sprig of cilantro with every trip into the kitchen. I wonder how many of my customers got a mouth full of green 🙂

    OK – You didn’t ask for HEALTHY. So, here is my FAVORITE pasta recipe.

    Margarita Chicken Pasta

    1 pound boneless, skinless chicken breast cut into bite-size strips
    1/2 cup chicken broth
    3/4 cup chopped cilantro
    2 tablespoons soy sauce
    2 tablespoons gold tequila (Cuervo preferred)
    2 tablespoons fresh squeezed lime juice
    2 cloves minced garlic
    3 tablespoons butter
    1/2 a thinly sliced onion
    1/2 a thinly sliced bell pepper
    1 diced jalapeno pepper
    12 oz. heavy cream
    1 package (12 oz.) fresh linguine (buy the best/freshest you can find)

    Combine the broth, cilantro, soy sauce, tequila, lime juice and garlic. Marinate the chicken in it for 15 minutes.

    Saute the chicken in 2 tablespoons of the butter. Add the onion, bell pepper and jalapeno and cook until the peppers wilt. Add the marinade and simmer, reducing the marinade by half.

    Add the cream and bring to a gentle boil. Return to a simmer and add the other tablespoon of butter, incorporate.

    Cook the fresh pasta (about 5 minutes), drain.

    Place the chicken mixture into the empty pasta pot, add the drained pasta and toss.

  10. 10
    Angie K

    I should note that I never stick to the recipe. I always at least double the liquid ingredients…

  11. 11

    i LOVE cilantro! my favorite recipe with it is the cafe rio rice/burritos that you can make (crockpot sweet pork)

  12. 12
    Jane Maynard

    do you have that sweet pork recipe, jenny? I would LOVE to have it!!

  13. 13

    We can’t have enchiladas without cilantro lime rice. White rice, juice and pulp of lime, a splash of canola oil and lots of chopped cilatro. It’s a great side with all mexican food.

  14. 14

    I saw this in Whole Foods Market magazine. I’ve tried it and liked it.

    Pasta with Cilantro Pesto and Red Peppers

    Cilantro Pesto:
    1/4 cup slivered almonds
    1 1/2 cups cilantro leaves
    1 jalapeño pepper, seeded and coarsely chopped
    3 cloves garlic, crushed and peeled
    1/2 tsp. salt
    2 Tbs. vegetable oil
    1 Tbs. fresh lime juice
    1/4 tsp. freshly ground pepper

    Onion Mixture:
    2 tsp. vegetable oil
    1 cup chopped sweet onion, such as Vidalia
    1 cup diced red bell pepper
    4 1/2 oz. can mild green chilies
    12 oz. dried orecchiette, gnocchi or medium shell pasta
    1 cup grated Pepper Jack cheese

    Bring large pot of lightly salted water to a boil.

    Meanwhile, make pesto: In small dry skillet, toast almonds over medium-low heat, stirring constantly, until light golden and fragrant, 3 to 4 minutes. Transfer to small bowl and let cool.

    In food processor, combine almonds, cilantro, jalapeño, garlic, salt and pepper; process until finely chopped. With motor running, add 2 Tbs. oil and lime juice through the feed tube, processing until mixture forms paste and stopping to scrape down sides of work bowl as necessary. Transfer mixture to small bowl.

    Add pasta to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 12 minutes. While pasta is cooking, in large nonstick skillet, heat 2 tsp. oil over medium-high heat. Add onion and bell pepper; cook, stirring often, until tender, 5 to 6 minutes. Add green chilies and cook, stirring, 1 minute.

    Just before pasta is cooked, scoop out 1/3 cup of pasta cooking water and add to pesto, stirring well. Drain pasta and transfer to large, warm bowl. Add onion mixture and cheese; toss to coat well.

  15. 15

    I always love a good guacamole with fresh cilantro. I always use one large avocado with 1/2 tsp garlic salt, a couple grinds of black pepper, and 1/2 lime (“massage” the lime, cut it in half, then stick a fork and drain the juice and some pulp into the avocado mush). Then I vary the onion, roma tomato, and cilantro (all chopped very small) to suite the group’s tastes. Usually 1/2 a roma, 2-3 thin slices/then chopped red onion, and a good handful of cilantro leaves.

  16. 16
    Amy E.

    I can not talk about cilantro without sharing one my favorite dishes of all: Ceviche de camaron!

    The recipe I included here is kind of a simplified method that anyone can make successfully, but truly authentic ceviche is prepared by “cooking” the raw shrimp in the acidic citrus juices, not actually using a heat source to cook it. My mother-in-law, who lives in Ecuador, taught me to blanch or boil the shrimp first, unless of course it is VERY fresh shrimp.

    There are many variations of this dish, depending on the region of Latin America. In Mexico, ceviche is served like a cold seafood salad, with shrimp, squid, fish, or a combination of seafood, always includes avocado, and is served with fresh corn tortilla chips. In Ecuador, where my husband was raised, it is made with shrimp or white fish, and has a lot more juice, so it’s treated more like a refreshing cold soup. It is served with salty, crunchy toppings like fresh, stove-popped popcorn, corn nuts (chulpe), and smashed, fried plantains (patacones) to counter-balance the sweetness and acid of the onions, tomatoes and citrus juices.

    Regardless of the recipe you use, any and all versions I have ever tried have all included CILANTRO!

  17. I think all my favorites have been covered already- Guacamole, Pico de Gallo, Salsa, Ceviche, Cilantro Lime Rice- all delicious. And of course love to sprinkle some on tacos and enchiladas.

  18. I enjoy cilantro very much and one of my favorite tips for using cilantro came from a good friend of mine who’s relocated to Mexico with her husband. They cook a traditional chicken noodle soup, but add cilantro and lime at the end. So delicious, so nutritious.

  19. 20

    I love cilantro. One of my favorite ways(not already mentioned above) is in tortilla soup. I use it both cooked in the chicken broth and chopped up and placed on top with the other toppings. The closest recipe to the one I make is though I would use a semi-soft (but thick enough that it doesn’t crumble when cut) farmers cheese or queso fresco. The cooked in cilantro taste with the fresh cilantro dancing on top I think is one of the things that make this soup happen.

  20. 21
    Erika B.

    These are quick and yummy. The flavor improves when they are assembled the day before you bake them.

    Black Bean (or Chicken) Enchiladas
    Serves 5 hungry people, or 10 with filling sides

    2 cans black beans, rinsed and drained (or 3 cups shredded cooked chicken)
    1 cup sour cream
    1 cup fresh cilantro, chopped
    1 red bell pepper, chopped
    1 can (4 or 4.5 oz) chopped green chilies
    1 1/2 cups shredded Cheddar or Monterey Jack Cheese, or a combination
    1 1/2 tsp minced garlic
    1/2 tsp ground cumin, or to taste
    1 package (10 count, 17.5 oz) soft taco size flour tortillas
    1 jar (16 oz) green salsa
    1/2 cup water

    1) Grease a 13×9-inch baking dish.
    2) In a bowl, mix chicken, half of the sour cream and half of the cilantro, the red pepper, chilies, 1/2 cup cheese, garlic and cumin.
    3) Puree salsa, water and remaining 1/2 cup each of sour cream and cilantro in a blender or food processor. Spread 1 cup over the bottom of the prepared dish.
    4) Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in rows on the sauce in the baking dish. Cover and refrigerate, along with the remaining sauce and cheese, up to 2 days.
    5) To serve: Heat oven to 350*. Pour remaining sauce over tortillas; bake uncovered 35 minutes. Sprinkle with remaining cheese and bake 15 minutes longer or until bubbly. If desired, broil 2-3 minutes to brown top (I skip this step)

  21. 22

    Wow…great call on the Call for Recipes Jane! Of course I am very inspired to eat cilantro and so I go to the fridge and find my cilantro to be slimy. Bummer.

  22. I LOVE cilantro, too. We eat it atleast a few days a week in or on something. Yumm. Thnaks for the post.

  23. 24

    This is my favorite herb, which I wasn’t really aware of until I spent a few weeks in Ecuador several years ago and encountered it in every delicious soup I had.
    This Grilled Veg. Fatoush is rocking my world lately
    I sub goat cheese for feta, sometimes add chicken, and serve it in pita instead of with bread pieces.

  24. One of my favorite recipes is Eating Well’s Quinoa, Mango & Black Bean Salad. It has a lot of cilantro. I have a good friend who says that cilantro smells like stinky feet, which I don’t get it, but it always makes me laugh when I’m cooking with it and think of her. 🙂

  25. 27

    ok, so i’m not the same jenny that wrote about the cafe rio rice/burritos, but my name IS jenny and i DO have that same recipe! (a few actually that include the cilantro) and they’re so yummy! (i hope not to offend the original jenny, let me know if your recipes are different)
    3 c. water
    4 tsp. chicken boullion
    4 tsp minced garlic
    1/2 bunch cilantro
    1 can green chilis
    3/4 tsp. salt
    1 Tb. butter
    1/2 onion
    3 c. rice
    blend cilantro, chilis, and onion in blender, add all ingredients, cover and simmer 30 min or until liquid is absorbed.

    CAFE RIO SWEET SHREDDED PORK (makes a lot, i usually half it)
    6 lbs pork
    1 16 oz jar salsa
    1 can coke
    2 c. brown sugar (sometimes i half this amount, my kids don’t like it as sweet)
    Place roast in crockpot and fill halfway up the roast with water. cook 5 hours, drain water. cut into smaller pieces or shred if tender enough. mix salsa, coke and brown sugar and pour over roast. cook 3 hours longer, shred.

    1 buttermilk ranch dry dressing pkg, prepared according to pkg directions
    2 tomatillos
    1/2 bunch of cilantro
    1 clove garlic
    juice of 1 lime
    1 jalapeno (w/o seeds=little spice…..w/seeds=lots of spice)
    blend all together in blender
    (this dressing is so yummy on the rice, tacos, burritos….anything!

  26. 28

    oh, besides the cafe rio recipes, i forgot one of my favorite cilantro recipes of all time. (i make this for the kids’ school “teacher appreciation” day and get so many requests for the recipe that i started making recipe cards up ahead of time to send in!)

    Black bean/Corn Salsa
    4 roma tomatoes-diced
    2 avacados-diced
    1/2 bunch cilantro (or more if you like)
    1 can corn
    1 can black beans
    4-5 stalks green onions
    1 packet Good Seasons italian dressing mix (made according to pkg. directions)
    Mix all ingredients together, poor dressing and mix thoroughly
    Serve with tortilla chips

  27. 29

    Interesting tidbit I learned this summer in India: Coriander comes from the seeds of a plant we know as Cilantro. Crazy, right? Maybe some of you already knew that but I had no idea

  28. Score on those Cafe Rio Recipes from Jenny! Thank you! Going to have to make them.

  29. 32
    this falafel recipe uses cilantro. it’s not a ton of it, so it’s kind of subtle, but it adds such a nice element to it. i’ve tried other recipes that only call for italian parsley, but this one was REALLY good.
    (as a side note, i was slightly leary of using uncooked, soaked garbanzos like the recipe calls for, so i made 2 batches–cooked and uncooked. the uncooked batch was WAY WAY better. the garbanzos soften up plenty well when you saute/fry them up.)

  30. Cuban Tacos:
    1 pork roast
    1 onion
    1 bunch cilantro
    1 c. salsa
    juice of two limes
    salt, pepper, garlic to taste

    Cook pork and onion in crockpot all day on low, shred pork. Add chopped cilantro, lime juice, seasonings and salsa. Serve on corn tortillas with cheese, sour cream, etc.

    Here’s the version of the Cafe Rio Pork recipe a friend gave to me (it’s a little different):
    1 pork roast
    18 oz. coke classic
    1 c. white sugar
    7 oz. can chipotle chiles in adobo sauce
    1 t. dry ground mustard
    1 t. minced garlic
    Remove chilis from adobo sauce (throw chilis away, they are crazy hot and spicy) and put remaining sauce from the can in a blender. Add all other ingredients except pork. (You can use the coke to rinse out all the sauce from the adobo can.) Blend well, then pour over pork and cook in crockpot on low 8-9 hours. Flip roast over in sauce half way through cooking. Shred meat and drain out sauce until desired consistancy is reached. Serve on corn tortillas with taco garnishes and the tomotillo dressing someone else posted above…. Best tacos ever!

    I’ve also discovered that cilantro tastes really good in a basic chinese stir fry… who knew it could cross over so well? I always thought it was purely a mexican garnish!

  31. 34

    Along with Cafe Rio Rice, Dressing, and salad…we like
    Honey Lime Chicken:

    1 Lime, juiced
    2 Tbsp Honey
    Handful Cilantro, finely chopped
    2 Tbsp Extra-Virgin Olive Oil
    4 Chicken Breasts
    Salt and Pepper

    Combine lime juice, honey, cilantro and olive oil in large dish or ziploc bag. Marinate chicken breasts in mixture for 15 to 20 minutes. Sprinkle with salt and pepper. Grill 6 to 9 minutes on each side. Serve with cilantro-lime rice and vegetable kabobs marinated and grilled in same method.

    Can also use chicken tenders and thread onto water-soaked bamboo skewers. Great for appetizer or platter.

  32. 35

    LOOOOVE Cilantro !! Can’t wait to try some of these recipes …

    Here’s two of my favorites …

    Just discovered your blog today ! I’ll be back !!

  33. Very simple, but addicting, at least to me. Last year I was doing a Daniels fast and started making these. Take a corn tortilla and heat it up on a tortilla pan with a little canola oil. Season with a little corse salt or seasoning salt. Add a few small slices of tomato to half of the tortilla, a bunch of cilantro leaves, and a few green onions. Fold in half and fry to crisp on each side. I love these more than cheese quesadillas!!! Serve with salsa, sour cream or guacamole.

  34. 38

    Here via Tastespotting-can’t resist the cilantro 🙂

    Quinoa salad with mango, black beans, red pepper and cilantro is one of my favorite recipes. I think the idea came from Veganomicon but I make the version from this blog:

    And I also love the carne asada pizza from California Pizza Kitchen so I made my own – it has cilantro in the carne asada marinade, in the pico de gallo, and I eat some on the side too 😉

    I can’t wait to try everyone else’s suggestions- great idea!

  35. Cilantro! Some people hate it while some people like it. Me? Like it, of course 🙂

  36. 40

    Not sure where I got this recipe from but I love it. Cilantro is coriander here in Australia.

    Serves 4

    8 skinless, boneless chicken thighs
    350g natural low fat yoghurt
    3T Thai red curry paste
    4T chopped fresh coriander leaves
    3cm piece of cucumber
    Lemon or lime wedges and salad leaves to serve

    Preheat oven to 200C. Place chicken in a shallow dish in one layer. Blen one third of the yoghurt, the curry paste and 3T of the coriander leaves, season well with salt and pour over the chicken, leaving the pieces until they are evenly coated. Leave for at least q0 minutes or in a covered dish in the fridge overnight.

    Lift chicken on to a rack in a roasting pan and roast for 35-40 minutes until the chicken is golden. Blend together remaining yoghurt and coriander, peel and finely chop cucumber and add to yoghurt, seasoning with salt and pepper.

    Serve chicken with yoghurt and coriander sauce, wedges of lemon or lime and salad leaves.

  37. 41

    I too have an affinity for cilantro/coriander. I love cilantro pesto, cilantro chutney (the spice in it makes anything great), salsa verde and on and on. It’s great over rice with some feta or Parmigiano Reggiano and mixed into soups, on top of Indian and Mexican/Central American/South American/Caribbean(with coconut milk and some spice)/Asian (over noodles)dishes.

    I can’t list all of my recipes but you can look at my site, I have a cilantro category. I think mixing different ethnic cuisines together and topping them with cilantro tastes amazing. I highly recommend trying cilantro/coriander chutney over sweet potatoes, maybe add some chorizo to the top and cotija or feta cheese.

  38. 42

    I too went from REALLY hating cilantro to loving it. After seeing some of these recipes I hesitate to contribute since I now realize that I’m still a “novice”, but I do like this easy Cilantro Rice –

    Other than that, my uses (so far) are pretty basic – soups, salsa, etc. One thing is for certain, none of my cilantro ends up discarded because it’s gone bad – any signs of it possibly losing its freshness before I can use it, out comes the food processor to turn it into something a la (or at least akin to) Daisy Martinez’s Sofrito:

  39. If you love Cilantro, try this Cilantro pesto. More than delicious – it’s really healthy. Get the recipe and health facts here:

  40. 44

    I love black bean patties — they are super easy and we don’t really eat much meat, so it let’s us get some protein

    Black Bean Cake
    (Just mix ingredients with mixer then fry in olive oil)
    1 can black beans (rinsed & drained)
    1/4 c flour
    1/4 c fresh cilantro
    2T plain yogurt
    1T chili Powder
    2 cloves garlic, minced

    I also love cilantro in couscous with pine nuts and dried fruit (apricots, raisins, craisins) with either a lemon or lime vinaigrette

  41. 45

    Cilantro Chicken with Zucchini Spanish Rice

    1/4 cup PLUS 1T chopped fresh cilantro
    2T Olive Oil
    1T finely chopped garlic
    1lb. boneless, skinless chicken breasts, cut into thin strips
    1/2 cup sour cream
    2 medium zucchini and/or yellow squash, chopped
    2 cups water
    1pkg Knorr-Lipton Fiesta Sides Spanish Rice

    Combine 1/4cup cilantro, 1T olive oil, and garlic. Add chicken and coat. Cover and marinate in fridge for 15 minutes.
    Blend sour cream with remaining cilantro. Set aside.
    Heat remaining oil on medium heat and cook zucchini until crisp-tender. Stir in water and rice; bring to boil.
    Reduce heat and simmer covered until rice is tender.
    Cook chicken over medium-high heat.

    Serve chicken and zucchini rice with sour cream mixture.

  42. 46

    I take this salad everywhere–to parties, girls’ nites, church functions. I never take it without also getting a request for the recipe. It is my husband’s favorite meal:

    Mexican Layered Cornbread Salad

    1 9-oz package cornbread mix
    1 4.5-oz can chopped green chiles
    ½ cup light mayonnaise
    ½ cup chopped fresh cilantro
    ¼ cup lime juice
    1 tsp. ground cumin
    ½ tsp. salt
    1 head iceberg lettuce, shredded (or romaine lettuce)
    1 15-oz can black beans, rinsed and drained
    1 can black olives, rinsed and drained
    1 11-oz can whole kernel corn, drained
    1 8-oz package shredded cheddar cheese
    1 large red bell pepper, chopped
    3 green onions, chopped
    6 plum tomatoes, chopped
    Green onions, if desired

    Prepare cornbread mix according to package directions, adding chiles. Cool and crumble.
    Process mayo and next 4 ingredients in a food processor or blender until smooth. Layer a 4-quart glass bowl with ½ of lettuce, ½ of cornbread, 1/3 dressing, and half each of beans, corn, olives, cheese, and next 3 ingredients. Repeat layers.
    Top with remaining mayo mixture. Cover and chill 1-2 hours. Garnish if desired with green onion curls.
    Add grilled chicken or shrimp if you want to make it into a meal! Extra cilantro mixed in with the lettuce is also a good addition.

  43. 47
    Jane Maynard

    THIS IS AWESOME!!!!!!!!!!!! love all the comments and recipes, folks. I’m totally trying these recipes…I’ll have to plant a garden full of cilantro to have sufficient supply!

  44. 48

    So I LOVE Cafe Rio, I lived in UT for years and now lived elsewhere for 3 years, but I have tried MANY recipes for the pork salad and HANDS DOWN this is the best one I have tried to date, dare I say I almost like it better than the one I get at Cafe Rip…except for their homemade tortillas, those are soooo delicious!! Anyway, here are the recipes I use.

    For the PORK:
    4 to 6 pounds of Pork Roast
    1 12 oz bottle Taco Sauce… See More
    1 Tbls cumin
    1 Cup brown Sugar
    20 oz Dr Pepper

    Put roast in crockpot and fill with water 1/2 way up roast, cook 4-6 hours, then drain water and shred pork. Mix all other ing and pour over roast and cook again in crokpot about 4 hours.

    2 cups water
    2 tsp chicken bouillion
    1 1/2 tsp cumin
    1 garlic clove, minced
    3 green onions, chopped
    1 tbls butter
    handful of cilantro, chopped
    1 cup rice.
    Heat water and bouillion to boil then all remaining ing. Cook for 20 Min.

    1 cup Mayo
    1 Cup (or big chunk – I never measure) Cilantro
    1/4 tsp cayenne pepper
    1 pkg Hidden Valley Ranch DIPS
    1/2 cup buttermilk (more if too thick)
    3 tomatillos (husks removed and quartered).
    Blend in blender until smooth. Chill for few hours.

    Serve with Tortillas that have been “dry fried” then put down some shredded cheese then Pork, rice, beans of choice (we have liked putting Pinto Beans in the crockpot with our pork about 15 minutes before we eat) Romaine Lettuce, dressing, and tortilla strips if desired.

  45. I think there may be a ‘cilantro gene’!… because as I love cilantro, I only know people who either LOVE it or HATE it… and the people that hate it describe, as my sister does, that it tastes like ammonia in her mouth or something very very bad. What’s your experience?

  46. 50
    Jane Maynard

    my science friend told me that there is something genetic to it…the people who hate it most often describe the taste as soapy. SO interesting!!!

  47. 51

    My friend forwarded this blog posting to me because she I LOVE cilantro! I’m so excited to try out some of these new recipes. Here’s mine to share; Thai Chicken Wrap-YUMMY!!

  48. We always substitute cilantro for parsley in our chimichurri sauce. Here’s my recipe, spoon it over steak, chicken, rice, anything.

    ½ cup olive oil
    2 Tb fresh lemon juice
    1/3 cup minced fresh cilantro
    1 clove garlic
    2 minced shallots
    1 tsp thyme, basil, or oregano
    Salt and pepper to taste

    Blend all ingredients in a blender. Pour into a bowl and let it sit for a few hours before you use it so the flavors can meld together.

  49. 54

    Hello Jane! I realize I am a bit too late to this cilantro party but hey… there’s always more cilantro to be had in the world, right?

    I also plan all the suppers a week ahead, which allows me to make a grocery list for the entire week and to limit my trips to the store pretty much to one per week. It also allows me to stick to a fairly tight budget.

    But anyhow, I have a cilantro recipe for ya – but you have to like yogurt cream soups. Do you like yogurt cream soups?

    If you do, I have a great one for you (if you are not aware of its existence yet) – it’s an Azerbaijani dish called “dovga” (I am from Azerbaijan, that’s the connection), which is essentially a mixture of herbs (cilantro, scallions, and spinach) cooked in yogurt/rice/egg mixture.

    Here’s the link to that the post with detailed step-by-step pictures and instructions.

    Hope that helps.

  50. I’ve never had yogurt soup – looks great – thanks for sharing!

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