On 03/23/2013 08:10 AM, Janet Wilder wrote:
> On 3/22/2013 10:39 PM, Todd wrote:
>> On 03/22/2013 08:37 PM, Ozgirl wrote:
>>>
>>>
>>> "Todd" wrote in message ...
>>>
>>> On 03/22/2013 07:20 PM, Ozgirl wrote:
>>>> I like a bit of cilantro (called coriander here) but just a little. In
>>>> salsa though I really just do something basic, the chopped tomato,
>>>> onion, salt/pepper and a bit of lime juice (sometimes a few chilli
>>>> flakes or a bit of cut up pickled jalapeno - depends on whether you
>>>> like
>>>> spicy, hot or not. I do like it with some canned (in juice) crushed
>>>> pineapple and a tad of cilantro.
>>>
>>> And when your wife tastes one tiny leaf of it and turn to you
>>> and says "I think you better call 911" (scared the poop out
>>> of me), what would you substitute?
>>>
>>> Over here we call Cilantro the whole plant, Corrander the
>>> leaves, and Cumin the seeds.
>>>
>>> ------------------------------------------
>>>
>>> I don't think it needs a substitution personally, just drop it from a
>>> recipe.
>>
>> Hi Oz,
>>
>> Diced tomatoes, dices onions, line juice, salt pepper, dash of Chipotle
>> sauce? What do you think?
>>
>> -T
>
> skip the hot sauce and dice in a fresh jalapeno or two to taste. Tomato,
> onion, lime juice, salt jalapeno and (the dreaded) cilantro are the
> classic ingredients of pico do gallo which most Americans call "salsa"
> In reality, "salsa" is just a Spanish word for "sauce"
>

To me "salsa" is the chunky stuff. The jalapeños sounds really good.
I went for the Chipotle (smoked red jalapeño) hot sauce as I can control
the level much better (the love of my life is very, very sensitive
to hot spices) and I have no access to organic jalapeno at the moment.

Thank you for the original pico do gallo tip!

-T