On Wed, 10 Feb 2016 16:09:27 -0800, sf > wrote:

>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.

Note: I hadn't noticed there was no salt in the recipe until it was
pointed out. Keep it in mind when making it.
Janet US