Chop cilantro and add to sour cream,along with curry, mix well.
Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.
ace a large skillet coated with cooking spray over medium-high
For the gazpacho, combine all ingredients in a food processor or blender. Pulse until well chopped, then process until smooth. Season to taste. Cover and refrigerate until ready to serve.
For the cilantro salsa, combine all ingredients in a small bowl. Season to taste.
Serve soup chilled in shot glasses and topped with cilantro salsa.
Oil a nonstick frying pan and place over medium heat. Cook onion and chili flakes until onion softens. Add tomatoes, pepper, 2 tbsp water and vinegar. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 mins, or until pepper is tender and tomatoes begin to soften. Season to taste.
Meanwhile, cook tortillas, 1 at a time, in a small frying pan over medium-high heat for 1 min per side, or until browned lightly and warmed through.
Serve salsa with tortillas. Sprinkle with cilantro and parsley.
hiles to mixture.
Cool salsa slightly.
In blender pulse
Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder
Mix chicken stock through cumin.
Rub pork with salt and pepper. Pour checked stock mixture over pork. Cover with foil. Roast in 350 degree oven for 2 1/2 hours.
Remove foil and roast 30 minutes more. Remove from oven and rest for 30 minutes. Shred pork and mix with any remaining stock mixture.
Put chips on baking sheet and cover with cheese. Place in oven until cheese melts.
Sprinkle pork over chips. Garnish with salsa and cilantro. Serve hot.
Note: I made the pork ahead of time and reheated when ready to serve.
lender, thoroughly blend the yogurt, cilantro, chopped garlic, green onion, lime
Combine tomato sauce, water, hot tomato sauce, 3 quartered tomatoes, green onions, cilantro, jalapeno, and salt in a blender; blend until combined, 10 to 15 seconds.
Pour tomato sauce mixture into a bowl. Stir in avocados and 2 diced tomatoes.
Cover salsa with plastic wrap and refrigerate for 1 hour before serving.
br>Add wings to bowl with marinade, cover, and refrigerate at
Preheat oven to 350\u00b0F.
To prepare pita chips, cut each pita half into 8 wedges.
Arragne wedges in a single layer on a baking sheet coated with cooking spray.
Lightly coat pita wedges with cooking spray; sprinkle with salt.
Bake at 350 degrees for 10 minutes or until crisp.
To prepare salsa, combine feta cheese, juice, and pepper; partially mash with fork.
Add cucumber, onion, mint, and dill.
Serve salsa with pita chips and lemon wedges.
Combine apples, onion, chile pepper, (jalapeno pepper, if desired), lime juice, cilantro, black pepper and salt in a large bowl; mix well. Cover with plastic wrap and refrigerate at least 30 minutes or overnight. Serve with tortilla chips.
ccasionally. Transfer to the pot with vinegar mixture and stir well
In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
Combine tomatoes, corn and cilantro.
Add salt and pepper to taste.
Refrigerate at least 1 hour, or overnight.
Dice tomatoes by hand. Put onion and jalapeno in food processor (I use a little chopper) and chop very fine. Chop cilantro in food processor fine. Mix all ingredients together. Keep refrigerated until use.
loosely covered with foil, for 5 mins.
For the cilantro aioli
Heat oil in large skillet on high heat. Saute onion for 1-2 mins, until tender.
Add ground beef; brown well for 4-5 mins, breaking up lumps with the back of a spoon as it cooks.
Stir in tandoori paste. Cook, stirring for 2-3 mins. Remove from heat. Stir in spinach.
For the cilantro yogurt, combine yogurt, buttermilk, cilantro and lemon juice in a small bowl. Season to taste.
Heat chapati according to package directions. Divide filling evenly among chapatis. Roll to enclose. Serve with cilantro yogurt.
Sprinkle 1 side of each fish fillet with cumin seeds. Oil a grill plate and place over medium-high heat. Grill fish fillets until cooked to your liking.
Meanwhile, to make the cilantro chili sauce, blend or process onions, garlic, chilies, cilantro and sugar until finely chopped. Add fish sauce and lime juice and blend until combined.
Serve fish fillets with cilantro chili sauce.