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.

Janet US

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

On Wednesday, February 10, 2016 at 3:37:53 PM UTC-6, 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.
>
That is repulsively disgusting. Anyone who puts distilled vinegar into
homemade salsa should be kicked in the crotch. Anyone who put "salad oil"
into salsa should be kicked in the mouth. Folks who get recipes off of
packages of *ingredients* should be humiliated by having their crotches
sprayed with vinegar and their faces doused with salad oil.
>
> Janet US

--Bryan

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

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

On Wed, 10 Feb 2016 21:54:47 -0600, Sqwertz >
wrote:

>On Wed, 10 Feb 2016 16:24:19 -0800 (PST), MisterDiddyWahDiddy wrote:
>
>> That is repulsively disgusting. Anyone who puts distilled vinegar into
>> homemade salsa should be kicked in the crotch. Anyone who put "salad oil"
>> into salsa should be kicked in the mouth. Folks who get recipes off of
>> packages of *ingredients* should be humiliated by having their crotches
>> sprayed with vinegar and their faces doused with salad oil.
>
>As soon as I saw that Cryin' Bryan was responding I thought to myself,
>"WTF kind of complaint can he possible find with THIS recipe?". You
>can pretty much be guaranteed it's something ridiculous when he
>responds - never anything positive. And he didn't fail to make a
>total ass of himself this time, either.
>
>ObFood: Salad for dinner. Romaine, cucumber, beets, bacon bits, pine
>nuts, and Roquefort vinaigrette.
>
>-sw

I don't see anything he writes. Even when quoted, I don't read it.
All noise, no function.
Janet US

On Thu, 11 Feb 2016 09:15:39 -0700, Janet B >
wrote:

> On Wed, 10 Feb 2016 21:54:47 -0600, Sqwertz >
> wrote:
>
> >On Wed, 10 Feb 2016 16:24:19 -0800 (PST), MisterDiddyWahDiddy wrote:
> >
> >> That is repulsively disgusting. Anyone who puts distilled vinegar into
> >> homemade salsa should be kicked in the crotch. Anyone who put "salad oil"
> >> into salsa should be kicked in the mouth. Folks who get recipes off of
> >> packages of *ingredients* should be humiliated by having their crotches
> >> sprayed with vinegar and their faces doused with salad oil.
> >
> >As soon as I saw that Cryin' Bryan was responding I thought to myself,
> >"WTF kind of complaint can he possible find with THIS recipe?". You
> >can pretty much be guaranteed it's something ridiculous when he
> >responds - never anything positive. And he didn't fail to make a
> >total ass of himself this time, either.
> >
> >ObFood: Salad for dinner. Romaine, cucumber, beets, bacon bits, pine
> >nuts, and Roquefort vinaigrette.
> >
> >-sw
>
> I don't see anything he writes. Even when quoted, I don't read it.
> All noise, no function.

Never mind that white vinegar is traditional and "salad" oil is
another way to say neutral flavored.

--

sf