On Wed, 10 Feb 2016 19:42:12 -0700, Janet B >
wrote:

> 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

Thanks, I'll keep it in mind.


--

sf