Cilantro is a very common ingredient, and with good reason. It has a very fresh taste and works well to balance hot ingredients. It can be grown all over the world and isn’t just a popular in Mexican cuisine.
Concerning the specific physical appearance of cilantro, the texture can be best categorized as”leafy” and depending on the time of harvesting can be quite damp or very tender. When working with cilantro on your salsa, the common suggestion is 1 cup finely chopped per one pound of tomatoes; you can fluctuate based on your taste of course.
Coriandrum Sativum is the scientific name for coriander, and cilantro is the title given to the coriander leaves. Coriander comes from the apiaceae family of herbs. The plant is so common it is difficult to say exactly which regions it is native to. Typical areas for discovering cilantro include southern Europe and southwestern Asia, even though it can be grown anywhere with plenty of sun and low humidity.
If you plan on developing your own cilantro, be sure that you reside in a place 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 about half an hour and will be ready to harvest. Again, bear in mind that cilantro does need an amble amount of sun, optimal exposure is best when arranging your garden design for this ingredient.
Whether you have prepared your own cilantro in your home garden or picked some up at your local grocer, let’s talk a little about how to prepare your ingredient for cooking. The first step when preparing any fixing is to wash it. It doesn’t take much, all you’ve got to do is rinse the plant in water and put it out on some paper towels. Put a layer of paper towels on top for drying. When the plant is dry enough, you can remove the leaves from the stalks using your own hands. The leaves, as they are, can be utilised as a garnish, but chopping them up into fine pieces makes them a great ingredient in your salsa recipe.
The best part about cilantro is its uniquely fresh taste. The reason it shows up in so many Mexican dishes is due to its complimentary nature with many different peppers, especially the chipotle. It is the earthy, green flavor profile that best counters the warmth of more intense 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 part of the plant is edible. So start experimenting with cilantro, figure out a way to make it your own and you will be that much closer to becoming a salsa expert!