Cilantro Salsa Recipe | The Gracious Pantry (2024)

FAQs

Why put cilantro in salsa? ›

There is a lot of flavor in tender cilantro stems. Use the light green and dark green parts of the green onion or scallion, it's great to use everything in this cilantro onion salsa.

We like Dried Cilantro best in Mexican dishes; add it to bean dips, salsas, soups, or mix it in with sour cream or Greek yogurt and use it as a topping for burritos, chili, enchiladas, or tacos. It makes a delicious Roasted Salsa Verde or Harissa Couscous.

Compared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother—just how I like it! It's blended up in a food processor so that all the pieces get minced really finely.

For salsas and curries, many find the cilantro stems add a pleasant amount of concentrated cilantro flavor. If your recipe doesn't specify on the inclusion of stems, use your best judgement. For instance, pico de gallo is usually made with cilantro leaves.

Cilantro has found its home in Mexican cuisine. Its bright, fresh flavor blends perfectly with the bold flavors of popular Mexican dishes. Mexican dishes are often associated with spice, turning up the heat to provide an unmatched flavor profile. Cilantro turned out to be the best herb to pair with these bold flavors.

Freshest flavor.

The leaves of the cilantro are the best parts to use. Stems may be used in stews and soups but not in fresh or quickly cooked preparations.

Coriander is great in recipes that use cilantro, but if you're looking for a replacement for the cilantro flavor, you're better off using parsley or basil.

While some restaurant-style salsas may be prepared in large batches to meet demand, the emphasis on using fresh, high-quality ingredients remains a constant, no matter the quantity. A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

In Spanish, salsa roja means “red sauce”. This is a general term that covers any type of blended red salsa made with tomatoes. Salsa roja can be made from raw ingredients, cooked ingredients, or a combination of both. It can be pureed until it's completely smooth or blended slightly for a chunky consistency.

Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor.

Why do people fry their salsa? ›

Briefly frying the salsa intensifies its flavor. Fresh and cooked cilantro contributes a nuanced herbal flavor to the final salsa.

Cook the salsa, and you'll trade bright, fresh flavors for something deeper, sweeter. Roasting the tomatoes, garlic and/or chiles creates rich, smoky flavors.

Fresh cilantro provides a mix of lemon, peppery and pungent taste and for some can even taste like soap due to the natural aldehyde chemicals in the leaves. Dried cilantro provides a more subtle flavor and we recommend using it as a topper on foods.

Not only does it add a fresh, lemon-like, bright flavor to just about any dish, it also offers these health benefits: It's a natural potent antioxidant. Its leaves contain a chemical called dodecanal that has an antibacterial effect against salmonella. It's a dietary source of iron, magnesium​ and manganese.

Cilantro Substitute in Salsa

Cilantro can be an overpowering flavor in salsa and pico de gallo, so try using parsley, Mexican oregano, or Thai basil instead, like we do in our cilantro-free salsa recipe.

Adored by many, loathed by some, cilantro can be used in countless ways to enhance taste and nutrition. Often used in Mexican, Asian, and Caibbean cooking, and rich in minerals, vitamins, and antioxidants, cilantro can provide a healthful boost to many a meal. It's even considered to be therapeutic.