Best Bread Dippin Cilantro Salsa Recipes

FRESH SALSA WITH CILANTRO & LIME

Steps:

• Finely dice tomatoes & onion and place in medium glass mixing bowl. Add chopped cilantro.
• Slice jalapenos in half to remove the seeds and the membrane than that holds them. Finely dice peppers and add to tomatoes and onion. (Note: The membrane is where the heat of the pepper comes from. How much of the membrane you leave in the pepper will determine the heat of your salsa. You may want to wear gloves while you work with the jalapenos. If not, wash hands thoroughly with dish washing liquid afterwards and do not touch face.)
• Add vinegar, garlic, chili powder and 2 tsp of salt and sugar. Toss well. Taste to determine if another tsp of salt and/or sugar is needed.
• Squeeze lime over salsa. Toss once more. Cover and refrigerate or serve immediately with tortilla chips or with any Tex Mex dish.

BREAD DIPPIN' CILANTRO SALSA

Steps:

• Rinse cilantro; drain, but do not spin dry.
• In food processor with knife blade attached, pulse cilantro and green onions until coarsely chopped. Transfer mixture to small serving bowl.
• Stir in vinegar, lemon juice, olive oil, hot pepper sauce, salt, and 2 tablespoons water.
• Slice bread; serve with salsa.
• Salsa can be covered and refrigerated up to 2 days if not being served right away.

CILANTRO SALSA

Steps:

• For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
• For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
• The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.

BLACK BEAN AND CORN DIP WITH CILANTRO AND LIME (AKA CRACK DIP)

Steps:

• Just mix it all together! It helps to rinse the corn and black beans in a colander first to get rid of the can slime. Also, this just represents a starting point from which to balance out the flavors. It usually takes some tweaking at the end to get it just the way you want it. Use your tongue-brain and have fun!

BLACK BEAN SPREAD / DIP WITH LIME AND CILANTRO

Steps:

• Place all ingredients in food processor and process until smooth.
• Serve with tortilla chips or anything else you can think of!

GARLIC CILANTRO SALSA

Steps:

• Chop the garlic in a food processor.
• Add the rest of the ingredients.
• Blend until almost smooth.
• Serve with corn chips, or as a side with grilled meats, chicken, hamburger, etc.

CHILEAN PEBRE - CILANTRO SALSA

Steps:

• In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
• Scrape into bowl. Stir in oil, vinegar, garlic and salt.
• If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
• The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.

CILANTRO BREAD DIP

Steps:

• Wash and de-leaf the cilantro.
• Chop the cilantro (carefully, cause cilantro damages and bruises easily!).
• Dice the green onions.
• Combine all the ingrediants together in a serving dish or bowl.
• Cut or rip the bread into bit size peices.
• Chill for 10- 15 minutes.
• Spoon over bread and enjoy!

CILANTRO SALSA

Steps:

• Mix all ingredients together in a large bowl.
• Cover and chill at least 2 hours before serving.