Cilantro Salsa With Mint Recipes

Steps:

• Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
• When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Steps:

• Mix all ingredients together in a large bowl.
• Cover and chill at least 2 hours before serving.

Steps:

• For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
• For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
• The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.

Steps:

• Blitz all the ingredients in the food processor (not blender) till you get a smooth grainy consistency.
• Check seasoning and add more oil if required.
• Serve with spicy snacks or chips.

Steps:

• Mix all ingredients in glass or plastic bowl. Cover and let stand at least 1 hour before serving.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Finely chop cilantro, jalapeno, basil, mint and garlic. Mix.
• Stir in oil, lime juice, salt and 1/4 cup water. Adjust salt and lime juice to taste. Use as a sauce for grilled fish or vegetables, or on tomatoes.