I Wonder Why This Number Is Rising So...
Politics1 min ago
Coriander.
5 Answers
I've got a load of coriander plants on my allotment that have gone to seed. Is it better to dry them, freeze them green or can they be used green?
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Pico de Gallo
3 Large, ripe tomatoes, finely diced
2 Large garlic cloves, minced
1 - 2 Jalape�o peppers, seeded and minced
1/3 Cup white onion, finely diced
� Cup cilantro leaves, chopped
Juice of one and a half limes
Salt
Gently mix all ingredients together.
Taste and adjust salt.
Let stand for 1 hour to allow flavors to develop.
Cover and refrigerate or serve.
Note: Pico De Gallo is like homemade soup - everyone makes it a little bit different according to their own taste. I don�t use the lime juice or the garlic and only a tiny bit of jalapeno - even though I am a fan of garlic, I don�t think it would be as good with it. It is also better if it has been refrigerated for a while - it gives the flavors time to blend.
Customize basic pico de gallo to suit your taste or to complement your entr�e.
Substitutions:
Use scallions or red onions in place of white onions.
Try red wine vinegar, apple cider vinegar or lemon juice instead of lime juice.
For a smoky, spicy salsa, trade chipotles in adobo sauce (about 2 teaspoons) for jalape�os. Experiment with various peppers, such as habaneros, to turn up the heat, or add diced red, yellow, orange or green bell peppers (a quarter to a third cup) to stay on the mild side.
Additions:
A diced avocado adds creamy, rich texture and South of the Border flavor.
For pleasing extra crunch, fold in half a medium cucumber, diced.
Add two tablespoons of extra virgin olive oil for body and flavor.
http://en.wikipedia.org/wiki/Coriander
3 Large, ripe tomatoes, finely diced
2 Large garlic cloves, minced
1 - 2 Jalape�o peppers, seeded and minced
1/3 Cup white onion, finely diced
� Cup cilantro leaves, chopped
Juice of one and a half limes
Salt
Gently mix all ingredients together.
Taste and adjust salt.
Let stand for 1 hour to allow flavors to develop.
Cover and refrigerate or serve.
Note: Pico De Gallo is like homemade soup - everyone makes it a little bit different according to their own taste. I don�t use the lime juice or the garlic and only a tiny bit of jalapeno - even though I am a fan of garlic, I don�t think it would be as good with it. It is also better if it has been refrigerated for a while - it gives the flavors time to blend.
Customize basic pico de gallo to suit your taste or to complement your entr�e.
Substitutions:
Use scallions or red onions in place of white onions.
Try red wine vinegar, apple cider vinegar or lemon juice instead of lime juice.
For a smoky, spicy salsa, trade chipotles in adobo sauce (about 2 teaspoons) for jalape�os. Experiment with various peppers, such as habaneros, to turn up the heat, or add diced red, yellow, orange or green bell peppers (a quarter to a third cup) to stay on the mild side.
Additions:
A diced avocado adds creamy, rich texture and South of the Border flavor.
For pleasing extra crunch, fold in half a medium cucumber, diced.
Add two tablespoons of extra virgin olive oil for body and flavor.
http://en.wikipedia.org/wiki/Coriander
1 to 5 of 5
