I'd tend toward leaving out the cilantro.

http://www.redsalsagreensalsa.com/

--Bryan

Bryan > wrote:
> I'd tend toward leaving out the cilantro.
>
> http://www.redsalsagreensalsa.com/
>
> --Bryan

Two more months to go for my tomatoes and peppers to come in. The herbs
come and go. I will make sure that CILANTRO comes in also around the same
time. At that time the canning equipment gets dragged out. For now the
produce store has some very good salsa until the garden comes in. I ran out
of my homemade canned salsa in January. I plan on making more for next
year. I use the ball home preserving book for my recipes.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

Bryan > wrote:
> I'd tend toward leaving out the cilantro.
>
> http://www.redsalsagreensalsa.com/
>
> --Bryan

I forgot to add, thanks for the site. Fresh salsa is also on the agenda
this fall.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Thu, 7 Jul 2011 09:42:05 -0700 (PDT), Bryan
> wrote:

> I'd tend toward leaving out the cilantro.
>
> http://www.redsalsagreensalsa.com/
>

Blasphemer! Cilantro is an essential salsa ingredient. Dear DIL made
a fantastic multi-colored pepper salsa last weekend and brought the
leftovers to me. Something was missing so I upped the garlic, onion
and lime content, but couldn't round out the flavor until I added a
little chopped cilantro to it. *That* was the missing ingredient.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 7, 12:38*pm, sf > wrote:
> On Thu, 7 Jul 2011 09:42:05 -0700 (PDT), Bryan
>
> > wrote:
> > I'd tend toward leaving out the cilantro.
>
> >http://www.redsalsagreensalsa.com/
>
> Blasphemer! *Cilantro is an essential salsa ingredient. *Dear DIL made
> a fantastic multi-colored pepper salsa last weekend and brought the
> leftovers to me. *Something was missing so I upped the garlic, onion
> and lime content, but couldn't round out the flavor until I added a
> little chopped cilantro to it. **That* was the missing ingredient.
>
>
A sizable percentage of folks dislike it, and it is very easy to add.
My wife and I ordered a full order of guac recently. It came with
cilantro, chopped onions and chopped tomatoes, on the side. She put a
big scoop on her plate and added cilantro.

--Bryan

On Jul 7, 11:59*am, Nad R > wrote:
> Bryan > wrote:
> > I'd tend toward leaving out the cilantro.
>
> >http://www.redsalsagreensalsa.com/
>
> > --Bryan
>
> Two more months to go for my tomatoes and peppers to come in. The herbs
> come and go. I will make sure that CILANTRO comes in also around the same
> time. At that time the canning equipment gets dragged out. For now the
> produce store has some very good salsa until the garden comes in. I ran out
> of my homemade canned salsa in January. I plan on making more for next
> year. I use the ball home preserving book for my recipes.
>

We've already had a few small tomatoes, and got our first jalapenos a
few weeks ago. What tomato varieties are you growing?
> --
> Enjoy Life... Nad R *(Garden in zone 5a Michigan)

--Bryan

On Thu, 7 Jul 2011 10:47:20 -0700 (PDT), Bryan
> wrote:

> On Jul 7, 12:38*pm, sf > wrote:
> > On Thu, 7 Jul 2011 09:42:05 -0700 (PDT), Bryan
> >
> > > wrote:
> > > I'd tend toward leaving out the cilantro.
> >
> > >http://www.redsalsagreensalsa.com/
> >
> > Blasphemer! *Cilantro is an essential salsa ingredient. *Dear DIL made
> > a fantastic multi-colored pepper salsa last weekend and brought the
> > leftovers to me. *Something was missing so I upped the garlic, onion
> > and lime content, but couldn't round out the flavor until I added a
> > little chopped cilantro to it. **That* was the missing ingredient.
> >
> >
> A sizable percentage of folks dislike it, and it is very easy to add.
> My wife and I ordered a full order of guac recently. It came with
> cilantro, chopped onions and chopped tomatoes, on the side. She put a
> big scoop on her plate and added cilantro.
>
Guacamole is a whole "nother" animal. I want it very simple and don't
want it sullied by salsa, onion or cilantro. However, cilantro is not
negotiable for me in other salsas.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 7, 9:42*am, Bryan > wrote:
> I'd tend toward leaving out the cilantro.
>
> http://www.redsalsagreensalsa.com/
>
> --Bryan

That's a nice site, thanks.

But I'd put my avocado salsa up against theirs any day.

http://www.hizzoners.com/recipes/sau...-avocado-salsa

On Thu, 07 Jul 2011 14:03:34 -0500, Andy > wrote:

> sf > wrote:
>
> > Guacamole is a whole "nother" animal. I want it very simple and don't
> > want it sullied by salsa, onion or cilantro. However, cilantro is not
> > negotiable for me in other salsas.
>
>
> Rolling eyes!

Careful sonny.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 7, 2:12*pm, ImStillMags > wrote:
> On Jul 7, 9:42*am, Bryan > wrote:
>
> > I'd tend toward leaving out the cilantro.
>
> >http://www.redsalsagreensalsa.com/
>
> > --Bryan
>
> That's a nice site, thanks.
>
> But I'd put my avocado salsa up against theirs any day.
>
> http://www.hizzoners.com/recipes/sau...-monas-avocado...

Well they're two different things completely. Salsa that has tomatoes
or tomatillos, is nothing like salsa that has no tomatoes or
tomatillos.

I don't use onion in any salsas other than pico de gallo, but that's
just a personal preference. Putting in cilantro is a deal breaker for
lots of folks. I'd also seed the jalapenos, especially for avocado
salsa.

--Bryan

Bryan > wrote:
>
> We've already had a few small tomatoes, and got our first jalapenos a
> few weeks ago. What tomato varieties are you growing?

15 Roma's and 15 Beefsteaks plants for canning. 2 Brandywine's, 2 sweet
cherry 100's, 1 sun gold cherry and 1 early girl for fresh eating. All for
me and maybe some family members. Extras goes in the compost pile.

Jalapeños, banana and cayenne peppers seem the first come in and easiest to
grow. It is the Sweet Red and Gold peppers that I have a hard time growing.
But will keep trying.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Jul 7, 9:42*am, Bryan > wrote:
> I'd tend toward leaving out the cilantro.
>
> http://www.redsalsagreensalsa.com/
>
> --Bryan

I agree with you. Tastes like soap to me.

Harriet & critters

On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca"
> wrote:

> On Jul 7, 9:42*am, Bryan > wrote:
> > I'd tend toward leaving out the cilantro.
> >
> > http://www.redsalsagreensalsa.com/
> >
> > --Bryan
>
> I agree with you. Tastes like soap to me.
>
Your loss. Om figured out it's the stems for her, so just use the
leaves.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 7, 12:42*pm, Bryan > wrote:
> I'd tend toward leaving out the cilantro.
>
> http://www.redsalsagreensalsa.com/

I always leave out the cilantro. It tastes like soap to me.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Jul 7, 10:32*pm, sf > wrote:
> On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca"
>
> > wrote:
> > On Jul 7, 9:42*am, Bryan > wrote:
> > > I'd tend toward leaving out the cilantro.
>
> > >http://www.redsalsagreensalsa.com/
>
> > > --Bryan
>
> > I agree with you. *Tastes like soap to me.
>
> Your loss. *Om figured out it's the stems for her, so just use the
> leaves.
>
The stems should only be used if you're a dirt poor Mexican. I can
enjoy a tomato based salsa--that stuff that seems like pureed extra
mild Ro-Tel that they have in dumbed down Mexican joints--with
cilantro leaves, but it's a hassle picking out the stems.

--Bryan

On Fri, 8 Jul 2011 08:00:04 -0700 (PDT), Bryan
> wrote:

> On Jul 7, 10:32*pm, sf > wrote:
> > On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca"
> >
> > > wrote:
> > > On Jul 7, 9:42*am, Bryan > wrote:
> > > > I'd tend toward leaving out the cilantro.
> >
> > > >http://www.redsalsagreensalsa.com/
> >
> > > > --Bryan
> >
> > > I agree with you. *Tastes like soap to me.
> >
> > Your loss. *Om figured out it's the stems for her, so just use the
> > leaves.
> >
> The stems should only be used if you're a dirt poor Mexican. I can
> enjoy a tomato based salsa--that stuff that seems like pureed extra
> mild Ro-Tel that they have in dumbed down Mexican joints--with
> cilantro leaves, but it's a hassle picking out the stems.
>
If your only problem is with restaurant food, then maybe it's real
soap you're tasting, not the plant. Stop being such a baby.

--

Today's mighty oak is just yesterday's nut that held its ground.

> wrote:

>On Fri, 8 Jul 2011 08:00:04 -0700 (PDT), Bryan
> wrote:
>
>> On Jul 7, 10:32*pm, sf > wrote:
>> > On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca"
>> >
>> > > wrote:
>> > > On Jul 7, 9:42*am, Bryan > wrote:
>> > > > I'd tend toward leaving out the cilantro.
>> >
>> > > >http://www.redsalsagreensalsa.com/
>> >
>> > > > --Bryan
>> >
>> > > I agree with you. *Tastes like soap to me.
>> >
>> > Your loss. *Om figured out it's the stems for her, so just use the
>> > leaves.
>> >
>> The stems should only be used if you're a dirt poor Mexican. I can
>> enjoy a tomato based salsa--that stuff that seems like pureed extra
>> mild Ro-Tel that they have in dumbed down Mexican joints--with
>> cilantro leaves, but it's a hassle picking out the stems.
>>
>If your only problem is with restaurant food, then maybe it's real
>soap you're tasting, not the plant. Stop being such a baby.

I hate to agree with Bryan-- but I've used store bought cilantro and
tried growing my own. I've nibbled leaves and buried it in a
recipe. My impression was always gasoline, not soap--

Why do you find it hard to believe that some folks taste things
differently than you do? [for that matter- haven't you ever tasted
something that you never cared for and found out *your* taste buds
changed?-- martinis and blue cheese are 2 that suit my palate now,
but didn't for the first 50 years]

Jim

On Fri, 08 Jul 2011 13:54:48 -0400, Jim Elbrecht >
wrote:

> I've nibbled leaves and buried it in a
> recipe. My impression was always gasoline, not soap--

and you don't go around complaining about it the way Bryan does. You
were a big boy. You decided not to eat it and then you STFU.

--

Today's mighty oak is just yesterday's nut that held its ground.

amount makes a huge difference, tiny bits, not a bad addition, but it goes
from addition to soap to kerosene quickly, Lee
"Jim Elbrecht" > wrote in message
...
> > wrote:
>
>>On Fri, 8 Jul 2011 08:00:04 -0700 (PDT), Bryan
> wrote:
>>
>>> On Jul 7, 10:32 pm, sf > wrote:
>>> > On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca"
>>> >
>>> > > wrote:
>>> > > On Jul 7, 9:42 am, Bryan > wrote:
>>> > > > I'd tend toward leaving out the cilantro.
>>> >
>>> > > >http://www.redsalsagreensalsa.com/
>>> >
>>> > > > --Bryan
>>> >
>>> > > I agree with you. Tastes like soap to me.
>>> >
>>> > Your loss. Om figured out it's the stems for her, so just use the
>>> > leaves.
>>> >
>>> The stems should only be used if you're a dirt poor Mexican. I can
>>> enjoy a tomato based salsa--that stuff that seems like pureed extra
>>> mild Ro-Tel that they have in dumbed down Mexican joints--with
>>> cilantro leaves, but it's a hassle picking out the stems.
>>>
>>If your only problem is with restaurant food, then maybe it's real
>>soap you're tasting, not the plant. Stop being such a baby.
>
> I hate to agree with Bryan-- but I've used store bought cilantro and
> tried growing my own. I've nibbled leaves and buried it in a
> recipe. My impression was always gasoline, not soap--
>
> Why do you find it hard to believe that some folks taste things
> differently than you do? [for that matter- haven't you ever tasted
> something that you never cared for and found out *your* taste buds
> changed?-- martinis and blue cheese are 2 that suit my palate now,
> but didn't for the first 50 years]
>
> Jim

On Jul 7, 8:44*pm, "critters & me in azusa, ca" >
wrote:
> On Jul 7, 9:42*am, Bryan > wrote:
>
> > I'd tend toward leaving out the cilantro.
>
> >http://www.redsalsagreensalsa.com/
>
> > --Bryan
>
> I agree with you. *Tastes like soap to me.
>
> Harriet & critters

Tasting like soap is one thing, but it overpowers everything to top it
off.

On Jul 8, 2:51*pm, "Storrmmee" > wrote:
> amount makes a huge difference, tiny bits, not a bad addition, but it goes
> from addition to soap to kerosene quickly, Lee"Jim Elbrecht" > wrote in message
>
> ...
>
>
>
>
>
>
>
> > > wrote:
>
> >>On Fri, 8 Jul 2011 08:00:04 -0700 (PDT), Bryan
> > wrote:
>
> >>> On Jul 7, 10:32 pm, sf > wrote:
> >>> > On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca"
>
> >>> > > wrote:
> >>> > > On Jul 7, 9:42 am, Bryan > wrote:
> >>> > > > I'd tend toward leaving out the cilantro.
>
> >>> > > >http://www.redsalsagreensalsa.com/
>
> >>> > > > --Bryan
>
> >>> > > I agree with you. Tastes like soap to me.
>
> >>> > Your loss. Om figured out it's the stems for her, so just use the
> >>> > leaves.
>
> >>> The stems should only be used if you're a dirt poor Mexican. *I can
> >>> enjoy a tomato based salsa--that stuff that seems like pureed extra
> >>> mild Ro-Tel that they have in dumbed down Mexican joints--with
> >>> cilantro leaves, but it's a hassle picking out the stems.
>
> >>If your only problem is with restaurant food, then maybe it's real
> >>soap you're tasting, not the plant. *Stop being such a baby.
>
> > I hate to agree with Bryan-- *but I've used store bought cilantro and
> > tried growing my own. * *I've nibbled leaves and buried it in a
> > recipe. * My impression was always gasoline, not soap--
>
> > Why do you find it hard to believe that some folks taste things
> > differently than you do? * *[for that matter- haven't you ever tasted
> > something that you never cared for and found out *your* taste buds
> > changed?-- *martinis and blue cheese are 2 that suit my palate now,
> > but didn't for the first 50 years]
>
> > Jim

There is one burrito chain I went to, I child chipoltes or something,
I would have been happier with a microwave burrito, the stuff had one
flavor, cilantro

On Fri, 8 Jul 2011 19:40:13 -0700 (PDT), monkeywintest
> wrote:

> On Jul 7, 8:44*pm, "critters & me in azusa, ca" >
> wrote:
> > On Jul 7, 9:42*am, Bryan > wrote:
> >
> > > I'd tend toward leaving out the cilantro.
> >
> > >http://www.redsalsagreensalsa.com/
> >
> > > --Bryan
> >
> > I agree with you. *Tastes like soap to me.
> >
> > Harriet & critters
>
> Tasting like soap is one thing, but it overpowers everything to top it
> off.

You are an unknown, so I won't consider you a complainer. I do
understand that you think cilantro overwhelms other flavors, because
it's quite assertive - but it's something that does find its place in
the medley as your taste buds mature and become accustomed to it.



--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote in rec.food.cooking:

> On Fri, 8 Jul 2011 19:40:13 -0700 (PDT), monkeywintest
> > wrote:
>
> > On Jul 7, 8:44*pm, "critters & me in azusa, ca"
> > > wrote:
> > > On Jul 7, 9:42*am, Bryan > wrote:
> > >
> > > > I'd tend toward leaving out the cilantro.
> > >
> > > > http://www.redsalsagreensalsa.com/
> > >
> > > > --Bryan
> > >
> > > I agree with you. *Tastes like soap to me.
> > >
> > > Harriet & critters
> >
> > Tasting like soap is one thing, but it overpowers everything to top
> > it off.
>
> You are an unknown, so I won't consider you a complainer. I do
> understand that you think cilantro overwhelms other flavors, because
> it's quite assertive - but it's something that does find its place in
> the medley as your taste buds mature and become accustomed to it.

Depends. A few of us have the 'wrong genes' for cilantro and it tastes
like soap. I'm one of them. People have tried to describe to me how
it's supposed to taste and it sounds like it would be very good.

I got it a few times when I was first married as Don likes it but he
kept forgetting and putting it in my food too. Charlotte inherited my
genes for this as well. She's an adventurous eater like all of us
(raised that way) so she tried it when she was 7 and spit it out in a
napkin right away. 'Tastes like soap Mom!' I didnt even tell her that
it tastes like that to me, just that 'Daddy likes it, Mom thinks food
is better without it'.

I do have several recipes that use it, but they are for Don and i make
a separate batch for me and Charlotte when doing those. Don just goes
'tsk tsk tsk, you don't know what you are missing'.

BTW, for those of us where it is 'soap weed', it's not something you
grow out of as you mature. It will be the same when I am 90 if I live
that long.

--

On Sat, 09 Jul 2011 09:44:39 -0500, "cshenk" > wrote:

>
> I do have several recipes that use it, but they are for Don and i make
> a separate batch for me and Charlotte when doing those. Don just goes
> 'tsk tsk tsk, you don't know what you are missing'.

You have your cilantro disability but you STFU about it. I don't see
you also turning threads where cilantro is an ingredient into a thread
that's all about you and your attitude about "soap weed".

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote in rec.food.cooking:

> On Sat, 09 Jul 2011 09:44:39 -0500, "cshenk" > wrote:
>
> >
> > I do have several recipes that use it, but they are for Don and i
> > make a separate batch for me and Charlotte when doing those. Don
> > just goes 'tsk tsk tsk, you don't know what you are missing'.
>
> You have your cilantro disability but you STFU about it. I don't see
> you also turning threads where cilantro is an ingredient into a thread
> that's all about you and your attitude about "soap weed".

LOl, nope! I really wish I could eat it. Don tells me and Charlotte
we are really missing out.

Oh well, there are so many other things to eat! Don says it's a
natural with almost any salsa. Poor fellow gets cilantro restricted
here. I get him some at times though if he promises to not forget and
put it in ours!

Oh, Don says the best cilantro is the one I grow from seeds in our
container garden. I have been putting that in one of the pots for the
last 2 years. It does really well in a container if you or others want
to try that.

His favorite recipe, made in small amounts since he's the only one
eating it:

1 small tomato (about 1/2 cup chopped/minced)
2 TB onion, sweet vidalia or red preferred
4 sprigs cilantro minced
1 TB minced bell pepper
1 TS minced raw garlic
Black pepper to taste

Oddly, he also likes a little sour cream mixed in this which to me is
not a match, but he likes it that way.


--

On Sat, 09 Jul 2011 13:02:41 -0500, "cshenk" > wrote:

> Oh, Don says the best cilantro is the one I grow from seeds in our
> container garden. I have been putting that in one of the pots for the
> last 2 years. It does really well in a container if you or others want
> to try that.

I will, thanks.
>
> His favorite recipe, made in small amounts since he's the only one
> eating it:
>
> 1 small tomato (about 1/2 cup chopped/minced)
> 2 TB onion, sweet vidalia or red preferred
> 4 sprigs cilantro minced
> 1 TB minced bell pepper
> 1 TS minced raw garlic
> Black pepper to taste
>
> Oddly, he also likes a little sour cream mixed in this which to me is
> not a match, but he likes it that way.

Sounds like he's not going for pretty, he just wants his salsa and
sour cream on a chip in one easy bite. Since he's the only one eating
it and he likes it that way - it's easy enough accommodate his taste
in salsa. Ah, the things we do to food that say I l-o-v-e you honey.


--

Today's mighty oak is just yesterday's nut that held its ground.

i resent the insinuuation that someone who doesn't care for a particular
food is somehow unsophisocated or immature in their tastes, it doesn't
matter to me if its genitic, as are this , asparagus and a few others,
childhood truauma, your mom made you eat it, or it looks/tastes/smells like
crap, ones food preferences have not one single thing to do with ability,
sophistocation maturity or anything else, Lee
"cshenk" > wrote in message
...
> sf wrote in rec.food.cooking:
>
>> On Fri, 8 Jul 2011 19:40:13 -0700 (PDT), monkeywintest
>> > wrote:
>>
>> > On Jul 7, 8:44 pm, "critters & me in azusa, ca"
>> > > wrote:
>> > > On Jul 7, 9:42 am, Bryan > wrote:
>> > >
>> > > > I'd tend toward leaving out the cilantro.
>> > >
>> > > > http://www.redsalsagreensalsa.com/
>> > >
>> > > > --Bryan
>> > >
>> > > I agree with you. Tastes like soap to me.
>> > >
>> > > Harriet & critters
>> >
>> > Tasting like soap is one thing, but it overpowers everything to top
>> > it off.
>>
>> You are an unknown, so I won't consider you a complainer. I do
>> understand that you think cilantro overwhelms other flavors, because
>> it's quite assertive - but it's something that does find its place in
>> the medley as your taste buds mature and become accustomed to it.
>
> Depends. A few of us have the 'wrong genes' for cilantro and it tastes
> like soap. I'm one of them. People have tried to describe to me how
> it's supposed to taste and it sounds like it would be very good.
>
> I got it a few times when I was first married as Don likes it but he
> kept forgetting and putting it in my food too. Charlotte inherited my
> genes for this as well. She's an adventurous eater like all of us
> (raised that way) so she tried it when she was 7 and spit it out in a
> napkin right away. 'Tastes like soap Mom!' I didnt even tell her that
> it tastes like that to me, just that 'Daddy likes it, Mom thinks food
> is better without it'.
>
> I do have several recipes that use it, but they are for Don and i make
> a separate batch for me and Charlotte when doing those. Don just goes
> 'tsk tsk tsk, you don't know what you are missing'.
>
> BTW, for those of us where it is 'soap weed', it's not something you
> grow out of as you mature. It will be the same when I am 90 if I live
> that long.
>
> --
>

it is insulting to call this a disability, its a matter of taste, Lee


"sf" > wrote in message
...
> On Sat, 09 Jul 2011 09:44:39 -0500, "cshenk" > wrote:
>
>>
>> I do have several recipes that use it, but they are for Don and i make
>> a separate batch for me and Charlotte when doing those. Don just goes
>> 'tsk tsk tsk, you don't know what you are missing'.
>
> You have your cilantro disability but you STFU about it. I don't see
> you also turning threads where cilantro is an ingredient into a thread
> that's all about you and your attitude about "soap weed".
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

the very few times i have had in things where it was the tinies addition i
found it very nice, but i swear one hair too much and its over, Lee
"cshenk" > wrote in message
...
> sf wrote in rec.food.cooking:
>
>> On Sat, 09 Jul 2011 09:44:39 -0500, "cshenk" > wrote:
>>
>> >
>> > I do have several recipes that use it, but they are for Don and i
>> > make a separate batch for me and Charlotte when doing those. Don
>> > just goes 'tsk tsk tsk, you don't know what you are missing'.
>>
>> You have your cilantro disability but you STFU about it. I don't see
>> you also turning threads where cilantro is an ingredient into a thread
>> that's all about you and your attitude about "soap weed".
>
> LOl, nope! I really wish I could eat it. Don tells me and Charlotte
> we are really missing out.
>
> Oh well, there are so many other things to eat! Don says it's a
> natural with almost any salsa. Poor fellow gets cilantro restricted
> here. I get him some at times though if he promises to not forget and
> put it in ours!
>
> Oh, Don says the best cilantro is the one I grow from seeds in our
> container garden. I have been putting that in one of the pots for the
> last 2 years. It does really well in a container if you or others want
> to try that.
>
> His favorite recipe, made in small amounts since he's the only one
> eating it:
>
> 1 small tomato (about 1/2 cup chopped/minced)
> 2 TB onion, sweet vidalia or red preferred
> 4 sprigs cilantro minced
> 1 TB minced bell pepper
> 1 TS minced raw garlic
> Black pepper to taste
>
> Oddly, he also likes a little sour cream mixed in this which to me is
> not a match, but he likes it that way.
>
>
> --
>

sf wrote in rec.food.cooking:

> On Sat, 09 Jul 2011 13:02:41 -0500, "cshenk" > wrote:
>
> > Oh, Don says the best cilantro is the one I grow from seeds in our
> > container garden. I have been putting that in one of the pots for
> > the last 2 years. It does really well in a container if you or
> > others want to try that.
>
> I will, thanks.
> >
> > His favorite recipe, made in small amounts since he's the only one
> > eating it:
> >
> > 1 small tomato (about 1/2 cup chopped/minced)
> > 2 TB onion, sweet vidalia or red preferred
> > 4 sprigs cilantro minced
> > 1 TB minced bell pepper
> > 1 TS minced raw garlic
> > Black pepper to taste
> >
> > Oddly, he also likes a little sour cream mixed in this which to me
> > is not a match, but he likes it that way.
>
> Sounds like he's not going for pretty, he just wants his salsa and
> sour cream on a chip in one easy bite. Since he's the only one eating
> it and he likes it that way - it's easy enough accommodate his taste
> in salsa. Ah, the things we do to food that say I l-o-v-e you honey.
>

Hehehe! As you can see, it's what would be called a 'savory' salsa.
Probably cilantro heavy for most? Dunno! I just know the last time he
had some he tried to kiss me and I told him 'No Way Loverboy!'.

His alternatives are to add just a little sweet cane vinegar (which
also doesnt sound like a match to me but *he's the one eating it) and
some hot sweet chile powder blend (he prefers the Japan one we can get
locally but there are plenty of others that will do).


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