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What to do with Cilantro

Submitted by Teresa Cheely from Slow Dog Seasoning

Cilantro needs some clarification. The leaves are called “cilantro”, also known as Chinese parsley. The ripe seeds are called “coriander”. That’s if you live in the U. S. The roots are called coriander root OR cilantro root. All three plants parts- root, leaf and seed taste very different . The root has a peppery quality. The seed is citrousy and the leaves have a pungent odor that is either loved or hated. Coriander was routinely sealed in the burial tombs with royalty for an afterlife snack.

Simple Tomato Sauce

2 1/2 lbs. peeled, diced tomatoes
1 1/2 Tablespoons chopped fresh oregano
2 teaspoons chopped fresh marjoram
1 cup finely diced onion
2 gloves minced garlic
2 Tablespoons olive oil
1 teaspoon salt (scant)

Combine all in a saucepan. Bring to a boil and simmer for 20 minutes stirring occasionally. Adjust salt and add a small amount of sugar if the tomatoes were acidic. Use as is or puree.

Bubba’s Premium Salsa

1 qt. chopped tomatoes
1 chopped onion
1 Tablespoon cumin
1 Tablespoon ground coriander
1 Tablespoon cilantro
2 Tablespoons cider vinegar
2 Jalapeno peppers chopped fine
1 1/2 teaspoons sea salt

Combine. Refrigerate.
Best served with corn chips but good with tortilla chips also.