Cilantro Salsa Recipe | The Gracious Pantry (2024)

FAQs

What is the key to good salsa? ›

Do you have to cook restaurant-style salsa? Nope! That's the beauty of it. Throw everything in the food processor and pulse it until it's the consistency you like.

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.

Lastly, if you prefer fresh herbs in your salsa, I recommend adding them once you open a jar. This is for taste and appearance, as fresh herbs, like chopped cilantro, will turn very dark green once canned. You can use a small amount of dried herbs if you'd like.

A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

At the very least, a little fresh lime juice and some minced cilantro can wake up even the sleepiest of salsas, ushering back in the flavor of just-squeezed citrus and herbs that taste like they came from a living plant. Beyond that, a crunchy raw vegetable or two never hurts.

The ingredients you need are: Tomatoes, onions, cilantro leaves, chiles (peppers), limes, salt and black pepper. Garlic and cumin are sometimes added in very small amounts. Truly authentic Mexican salsa CAN BE chunky, watery, thick or not.

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

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.

Should I use cilantro stems in salsa? ›

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.

You don't have to, but you could

Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them.

Beverly Acosta has a lot of kitchen tips, but one of her best is also one of the simplest.

Lots and lots of cilantro! Do your best to rip the leaves off the stems. If the stems get in the salsa they can add a bitter flavor. It is a bit of tedious work, but definitely worth it!

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

Salsa can be smooth or chunky, but it gets most of its flavor from fresh produce and herbs like cilantro.

Start by using a 2:1 weight ratio on your Tomatoes VS. Onions for a properly balanced salsa. Don't worry, you don't have to weigh ingredients every time you want to make salsa. Just know that a typical plum tomato weighs approximately 100g (3.5oz), and a largish white onion will weigh 300g (10.5 oz.)