On Wed, 10 Feb 2016 14:37:49 -0700, Janet B >
wrote:

>
> Found on the back of the restaurant size Cilantro bag:
> Cilantro-Lime Salsa
> Makes 2.5 cups
> 1 small onion, finely chopped
> 1/2 cup chopped parsley
> 6 tablespoons lime juice
> 2 cloves garlic, minced
> 1 cup chopped fresh cilantro
> 1/2 cup salad oil
> 2 tablespoons distilled white vinegar
> 1 jalapeno pepper, minced
> Mix all in a non-metallic bowl. If made ahead, cover and refrigerate
> overnight.
>
> I thought this sounded pretty good and will give it a try.
> I chopped restaurant size bags from Cash and Carry of cilantro,
> parsley and green onions today for the freezer. Yield was 2+ quart
> bags of each herb..
> After chopping the cilantro, I have a craving for chicken tortilla
> soup.
>

Thanks! I bought a second bunch of both cilantro and parsley,
forgetting I already had some. Use part of your cilantro and parsley
for chimichurri sauce, which (like chermoula) covers a broad spectrum
of ingredients - so keep looking until you find a recipe that appeals.

--

sf