Herb "Bunch" Recipes: Cilantro

So I have come upon a problem that I think this blog should take some time to deal with…The fresh herb problem. See here in New England its winter (despite the lack of snow) and all the herbs I need for recipes are no longer a walk and a pick away. Now they must be *gasp* purchased.
Well the other day I was shopping and came upon a nice bunch of Tomatillo’s and thought “I NEED to make salsa verde”. To fufill this wanton desire I needed cilantro, which meant I needed a bunch of cilantro, which meant I would have a half a bunch left over. And rather then watch that bunch go to herby hell I decided I would make something with it. And they led me to here…a group of blogs dedicated to things to make with the rest of your herbs after you use that little bit for whatever your making. And where better to start then with Cilantro

Cilantro
Cilantro is actually the leaf part of the coriander plant (the name is derived from the Spanish name for the plant and is also called Chinese parsley) and are popular in South Asian. Chinese and Mexican cuisines (to name a few). I find that this is one of those herbs people seem to either like or really hate….kindof like Sonic Youth or the television show Glee.

Salsa Verde
Unlike “regular” salsa, salsa verde is…well green, as well as more citrusy and tart. It is delicious and one of my personal favorites. It is especially good in chicken tostadas which I will add was one of my favorite dinners to make when I lived in my apartment because it was easy to make for one and didn’t take a lot of work or time.
• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 1/4 teaspoon sugar
• 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
• Salt to taste
METHOD
Remove papery husks from tomatillos and rinse well.
Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Combine all ingredients and blend, I use the emersion blender but a food processor works too. Chill.

Like I said this is slamin with Tostada Salsa Verde (though I don’t use the cumin when I make them….sorry Martha)

Also good options:

The recently covered Cilantro-Tomato Sauce

And in the spirit of Mexican cuisine: Mango Salsa

And while we're on the subject I may have to make these: Lime Ricky's