The delicate cilantro plant is packed with flavor!
There is much flavor in the stems of cilantro, so I use almost every stem, but some may find the thicker stems do not blend well and may stay stringy.
Most of you may know Coriander is the seed of cilantro and has a separate and distinct flavor all its own.
I also use some of the cilantro flowers as my plants go to seed, another variation of cilantro flavor. The flowers are pretty and tasty in salads too.
- 1 Cup fresh cilantro leaves – you can include all the smallish stems and if you have a powerful blender, you can toss all the stems in.
- 1/2 jalapeno pepper, seeded. OR a teaspoon or so of wasabi. ( I use the dry wasabi in a tiny can and mix with a little water)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic
- a pinch of coriander seeds, maybe 3 or 4 seeds. crushed in mortar & pestle or in two spoons. Taste as you blend. A little goes a very long way, but it adds a ton of flavor.
- Juice of 1 lime
- 3 Tablespoons tamari
- 1 tablespoon extra virgin olive oil
- 1 teaspoon rice wine vinegar (or any vinegar, each vinegar adds its own unique dimension)
- 1 teaspoon sesame oil
- dash hot sauce OR chili oil
- 1/8 teaspoon honey
- Salt and pepper
Combine everything and blend in processor or blender.
Adjust all of the ingredients to suit your palate. More oil & Vinegar will make a lovely salad dressing
Leave it dense and you will have an excellent dip for vegetables.
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