Knowledge of common salsa ingredients is crucial if you would like to make your own authentic salsa recipe. Cilantro is a very common ingredient, and with good reason. It has a very refreshing taste and works well to balance spicy ingredients. It can be grown all over the world and is not just a popular in Mexican cuisine.
Concerning the particular physical appearance of cilantro, the texture can be best categorized as”leafy” and depending on the time of harvesting can be very damp or very dry. When working with cilantro on your salsa, the common suggestion is 1 cup thinly sliced per one pound of tomatoes; you can fluctuate depending on your taste of course.
Coriander comes from the apiaceae family of herbs. The plant is so common that it is difficult to say precisely which regions it’s native to. Normal areas for finding cilantro include southern Europe and southwestern Asia, though it can be grown anywhere with loads of sun and low humidity.
If you plan on growing your own cilantro, be sure you reside in an area with dry summers because it can be very difficult to grow coriander in humid locations. The ideal time to plant coriander is between spring and fall. With regular watering, the plant will grow to the desired height of around six inches and will be ready to harvest. Again, keep in mind that cilantro does require an amble amount of sunlight, optimal exposure is best when organizing your garden layout for this ingredient.
Whether you’ve prepared your own cilantro in your home garden or picked some up at your local grocer, let us talk a bit about how to prepare your ingredient for cooking. The first step when preparing any ingredient is to wash it. It does not take much, all you’ve got to do is rinse the plant in water and put it out on some paper towels. Place a layer of paper towels on top for drying. Once the plant is dry , you can remove the leaves from the stems using your very own hands. The leaves, as they are, can be used as a garnish, but chopping them up into fine bits makes them a great ingredient in your salsa recipe.
The best part about cilantro is its distinctively refreshing taste. The reason it shows up in so many Mexican dishes is due to its complimentary nature with a variety of peppers, particularly the chipotle. It’s the earthy, green flavor profile that best counters the warmth of more extreme ingredients. Fresh cilantro is preferred, but it can be found as a dry seasoning at the local grocery store also. Salsa is not the only use for coriander, and lucky for us, every area of the plant is edible. So begin experimenting with cilantro, figure out a way to make it your own and you will be that much closer to becoming a salsa expert!