Cilantro
I wonder if there's some chemical in cilantro that affects people differently? For example Brussels sprouts have a chemical that reacts with some people to produce profound burning sensation in their mouth. How are you with cilantro? |
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I love it, hubby hates it. He doesn't like anything with an over-powering flavor though, like mustard or cilantro. The kids seem to like it so far, they'll pretty much eat any fruit or veggie though.  |
| don't like it... funny taste to me almost bitter |
| I love cilantro...I try to use it a lot...funny, my boss who is hispanic hates the stuff....try it in a marinade for steak...just delicious |
| Nope, I'm in the dirty socks catagory. I can taste it in minute proportions.
Funny re: the Hispanic and cilantro.........I live in a very Hispanic community. At grocery I was discussing this with Hispanic clerk.......she's of the dirty sock group too. She holds her breath when checking it thru. Won't touch it either. |
| Lol. Since we seem to be going back and forth on opinions through the thread, it's my turn to love it.
I do like it though-- sometimes I make fresh, chunky salsa with tons of tomatoes, a little green onion and tons of cilantro. It's more like a salad than a salsa! |
SheepieBoss wrote: The table was nearly half divided, some loved it and others said it tasted (to them) like dirty gym socks.
I'm okay with cilantro but am curious as to how these people know what dirty gym socks taste like 
bdx4 |
| I don't even know what Cilantro is, but reading your posts, think I will pass on the dirty socks LOL
lisaoes |
| Yum! Cilantro! I love it. To me, it provides such a fresh, fragrant flavor to foods. I love going to the grocery store and just smelling it. I cook mostly veggies with some chicken or fish and always low in fat, so it is a great way for me to add flavor to my food. It's funny because in my mind I can see how people might not like brocolli or some other strong tasting veggie, but cilantro doesn't seem like it would be in that love it or hate it category, but it is...
Lisa, coriander is another name for cilantro--it is the seed of the cilantro plant (you eat the leaves of cilantro--they look similar to flat leaf parsley)... |
| I'm in the "love it" category, too! |
| Thanks, well if it is coriander then I like it a lot, used a lot in Thai cooking. |
| I think it's an aquired taste. I love it in salsa. The seeds of cilantro are coriander. It can be overpowering if you use to much. I think if you use to much it tastes kind of soapy perfumy like. It's really easy to grow and you can freeze it and have it fresh all winter. It's good in chicken soup too with some jalepenas. |
| I really don't much care for the taste. My hubby uses a small amount in his homemade salsa. I can only eat very little. It is such an overpowering taste. |
| Love it. Especially in Salsa. Does anyone have a really good salsa receipe? |
| Curious, I do use coriander seed but won't go near the leaf.........even to leaving produce section when it is being cleaned and stocked.
sheepieboss |
| I don't care for cilantro either. I will eat it if someone else uses it in a recipe but won't cook with it myself. when making salsa I use lots of fresh basil instead.
I don't have a real recipe for the salsa - just kinda use what I have (usually from the garden in the summer) - tomatoes (cherry tomatoes work really well), green peppers, jalapeno peppers, chili peppers (both to taste), onions and basil. Taste and texture til it's right. I frequently end up putting part of it in the freezer and when I thaw it will drain off some of the water and add some tomato paste. (My son says not to drain it at all as it looses too much of the hot). Of course if it isn't hot enough - add more hot peppers (which are also in the freezer from the garden) |
| I froze my fresh salsa to but I didn't like it when it thawed. I ended up using it in soups. Has anyone ever canned homeade salsa? I know when you can you should go by a recipe so it doesn't spoil so you get the right acid balance or something. I wonder if the tomatoes were blanched before they were frozen if they would be better?Anyone have any experience with canning salsa. I like the homeade much better than the stuff you get at the store. Thats what we made with all the tomatoes in my garden. Except I did fry alot of green tomatoes. |
| Salsa Recipes for Canning
Guide E-323 Martha Archuleta, Extension Food and Nutrition Specialist College of Agriculture and Home Economics New Mexico State University This Publication is scheduled to be updated and reissued 7/05. -------------------------------------------------------------------------------- CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions and chiles. Acid, such as vinegar or lemon juice must be added to prevent the bacteria, Clostridium botulinum, from growing. This bacteria produces a deadly toxin that can cause serious damage to the central nervous system or death when eaten in even small amounts. These salsa recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling water canner. INGREDIENTS Tomatoes The type of tomato you use often affects the quality of salsas. Paste tomatoes, such as Roma, have firmer flesh and produce thicker salsas than large slicing tomatoes. Although both types make good salsas, slicing tomatoes usually yield a thinner, more watery salsa than paste tomatoes. Use only high quality tomatoes for canning salsa or any other tomato product. Do not use tomatoes from dead or frost-killed vines. Poor quality or overripe tomatoes will yield a very poor salsa and may spoil. Use only high quality chiles. Do not increase the total amount of chiles in any recipe. However, you may substitute one type of chile for another. The skin of long green chiles may be tough and can be removed by heating the chiles. Usually when chiles are finely chopped, they do not need to be skinned. Hot chiles, such as the jalapeño, do not need to be peeled, but seeds are often removed. If you choose to peel chiles, slit each one along the side to allow steam to escape. Peel using one of these two methods: Oven or broiler method-Place chiles in a hot oven (400 °F) or broiler for 6-8 minutes until skins blister. Range-top method-Cover hot burner (either gas or electric) with heavy wire mesh. Place chiles on burner for several minutes until skins blister. After heating, place chiles in a pan and cover with a damp cloth. (This will make peeling the chiles easier.) Cool several minutes; slip off skins. Discard seeds and chop. CAUTION: Wear plastic or rubber gloves while handling hot chiles. Tomatillos Tomatillos are also known as Mexican husk tomatoes. They do not need to be peeled or seeded, but the dry outer husk must be removed. Acids The acid ingredients used in salsa help preserve it and prevent botulism poisoning. You must add acid to canned salsas because the natural acidity may not be high enough. Commonly used acids in home canning are vinegar and lemon juice. Lemon juice is more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least 5% acid and use only bottled lemon juice. If you wish, you may safely substitute an equal amount of lemon juice for vinegar in recipes using vinegar. Do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe salsa. Spices Spices add flavoring to salsas. Cilantro and cumin are often used in spicy salsas. You may leave them out if you prefer a salsa with a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving the salsa. IMPORTANT: Follow the directions carefully and exactly for each recipe. Use the amounts of each vegetable listed in the recipe. Add the amount of vinegar or lemon juice listed. You may decrease the amount of spices, if desired. Do not can salsas that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator.) Do not thicken salsas with flour or cornstarch before canning. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch. Filling the Jars Follow manufacturer's directions for pretreating lids. Fill hot clean jars with the hot salsa, being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands. PROCESSING Processing in a Boiling Water Canner Use a rack to keep jars from touching canner bottom and to allow heat to reach all sides of the filled jars. Put jars into a canner that contains simmering water. Add boiling water if needed to bring water 1-2 inches above jar tops. Don' t pour water directly on the jars. Place a tight-fitting cover on canner. (If you use a pressure canner for water bath canning, leave the cover unfastened and the petcock open to prevent pressure buildup.) Bring water back to a rolling boil. Set a timer for recommended processing time. Watch closely to keep water boiling gently and steadily. Add boiling water if necessary to keep jars covered. Remove the jars from the canner immediately after timer sounds. The food could spoil later if jars are left in hot water too long. Cooling Jars Put jars on a rack or cloth so air can circulate freely around them. Don't use a fan and avoid cold drafts. Do not retighten screw bands after processing. Testing for Seal Test each jar for a seal the day after canning. Jars with flat metal lids are sealed if: 1. Lid is curved down in the center. 2. Lid does not move when pressed down. 3. Tapping the center of the lid with a spoon gives a clear, ringing sound (this is the least reliable method). If a jar is not sealed, refrigerate the contents and use soon or reprocess. Reprocess within 24 hours. When reprocessing, the salsa must first be heated to a boil before packing in hot jars. Wipe jar rims clean. Use a new lid and process for the full time listed. Storing Wipe jars. Label with the date and the contents of the jar. Remove the screw bands to avoid rust. Store jars in a cool dark place. For best eating quality and nutritive value, use within one year. Heat, freezing temperatures, light, or dampness will decrease the quality and shelf life of canned food. Before Using Before opening each jar, look for bulging lids, leaks, or any unusual appearance of the food. After opening, check for off-odor, mold, or foam. If there is any sign of spoilage, destroy the food. RECIPES Tomatillo Green Salsa Yield: 5 pints 5 cups chopped tomatillos 1 1/2 cups seeded, chopped long green chiles 1/2 cup seeded finely chopped jalapeños 4 cups chopped onions 1 cup bottled lemon juice 6 cloves garlic, finely chopped 1 Tbsp ground cumin* 3 Tbsp oregano leaves * 1 Tbsp salt 1 tsp black pepper Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. You may use green tomatoes in this recipe instead of tomatillos. *Optional Tomato/Green Chile Salsa Yield: 3 pints 3 cups peeled, cored, chopped tomatoes 3 cups seeded, chopped long green chiles 3/4 cup chopped onions 1 jalapeño, seeded, finely chopped 6 cloves garlic, finely chopped 1 1/2 cups vinegar 1/2 tsp ground cumin* 2 tsp oregano leaves* 1 1/2 tsp salt Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. *Optional Tomato Salsa (using paste tomatoes) Yield: 16-18 pints 7 qt peeled, cored, chopped tomatoes 4 cups seeded, chopped long green chiles 5 cups chopped onion 1/2 cup finely chopped, seeded, jalapeños 3 Tbsp oregano leaves* 2 Tbsp fresh cilantro* 2 cups bottled lemon juice 6 cloves garlic, finely chopped 2 Tbsp salt 1 Tbsp black pepper 2 Tbsp ground cumin* Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet. This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. *Optional Tomato Taco Sauce Yield: 16-18 pints 8 qt peeled, cored, finely chopped paste tomatoes 2 1/2 cups vinegar 2 Tbsp salt 2 cloves garlic, crushed 1 1/2 Tbsp black pepper 5 cups chopped onions 1 Tbsp sugar 4 jalapeños seeded, chopped 2 Tbsp oregano leaves* 1 tsp ground cumin* 4 long green chiles, seeded, chopped Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. *Optional This recipe works best with paste tomatoes, as slicing tomatoes will yield a thin watery salsa. If you only have slicing tomatoes available, use the Tomato/Tomato Paste Salsa recipe. Tomato/Tomato Paste Salsa Yield: 7-9 pints 3 qt peeled, cored, chopped slicing tomatoes 2 12-ounce cans tomato paste 3 cups chopped onions 2 cups bottled lemon juice 6 jalapeños seeded, finely chopped 1 Tbsp salt 1 Tbsp sugar 4 long green chiles, seeded, chopped 1 Tbsp ground cumin* 2 Tbsp oregano leaves * 4 cloves garlic, finely chopped 1 tsp black pepper Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner. 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet. *Optional Chile Salsa Yield: 7 to 9 pints 10 cups peeled, cored, chopped tomatoes 4 cups chopped onions 1 cup vinegar 6 cups seeded, chopped chiles* 3 tsp salt 1/2 tsp pepper Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. *Use mixture of mild and hot chiles. IMPORTANT The only changes you can safely make in these salsa recipes are to substitute bottled lemon juice for vinegar and to decrease the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Originally developed by Val Hillers and Richard Dougherty, Washington State University, Cooperative Extension Service. Adapted for use in New Mexico by Martha Archuleta. |
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