When I lived in Dallas, we frequented a Mexican restaurant called Luna De Noche, and I remember loving their cilantro salsa. So I was thrilled a few years ago when my friend Mark got a copy of the recipe off of some promotional calendar or something. He sent it my way, and I started making it to bring to parties and other gatherings. Thus began the “Year of Cilantro Dip”. (I’m not quite sure how or when it started being referred to as “dip” instead of “salsa”). Everyone started requesting this recipe — EVERYONE. People who *hate* cilantro LOVE this salsa. It almost got to the point where people wanted to do shots of this stuff. Use it as a dip with pita chips. Use it to top crab cakes. Inject a turkey with it on Thanksgiving (we did!). This recipe makes a ton, so you might want to halve it, but then again, you might not.
Guess what Abbie wants for the party tonight?
Mushrooms? Eggplant? Onions?
No, but nice tactic guessing things she hates… cilantro dip!
Waaahoooooo! You haven’t made that in a while!
I know! Everyone *else* started making it that year that I sent out the recipe, so I got out of the habit. It’s obviously ready for a comeback.
Random Party Quotes:
Yum — who made this?
Wow, this is very, very good.
Whoa, that’s got some kick to it!
*Five* bunches of cilantro?
2 32-oz cans Whole Peeled Tomatoes
3 jalapeño peppers
5 bunches of Cilantro
2 tbsp granulated garlic
2 tbsp salt
2 tbsp red pepper flakes
1 tbsp vegetable oil
1 tsp black pepper
Boil the Jalapenos until tender. Drain. Remove the seeds and membranes.
Remove and discard the stalks off one bunch of the cilantro, then coarsely chop the leaves and set aside to be added to the salsa at the end. Remove and discard the stalks off the remaining bunches of cilantro.
Working in batches, in a blender or food processor, puree the tomatoes, cilantro, and jalapeños. As each batch finishes, pour into a large bowl. When it’s all blended, add in the spices and oil and mix well with a spoon. Add in the chopped cilantro and mix again. The flavor intensifies over time.
Many, many servings.Print This Recipe