My recipe for salsa calls for 8 T. of cilantro, I don't like it and I don't have it in the house. What can I use instead. I also don't have parsley either.
What are you making that calls for cilantro?
What is the recipe for?
aaahhh I LOVE cilantro -- make whatever with the cilantro and send it my way. And then many thankyous.
It's a salsa recipe and it is great.
If you don't like it, just leave it out. If the recipe needs more *taste*, then you can add cumin.
I take it that is 8 tablespoons of fresh?
Rule Of Thumb with any herb is 1 measure of fresh = equivalent to 1/3 dry-so 8 tsp dried. Can also use coriander, which is the seed of the cilantro- but does taste different, so it's OK.
I take it you are one who objects to the "soapy" taste one can get from cilantro?
1) You can always cut back the amount called for when using fresh. I'm a transplanted Southern Californian (35+ years), and I don't like that soapy taste either!
2) Coriander works just as well, but it is a seed, so it needs a little "massage" when adding. only use as given above.
There is really nothing that I can think of that you can substitute, since cilantro has a distinct flavor. You may try leaving it out, although that may alter the taste. If you have tasted this recipe, then the cilantro was in it and therefore you didn't notice it was in there, however, it did lend a hand to the overall taste, if that makes sense.
"She was not what you would call refined. She was not quite what you would call unrefined. She was the kind of person that keeps a parrot."
Yes, when there's too much of it, or that bunch you just chopped up is a little stronger than normal. It has a "soapy" essence to it. Too much Almond extract can be bitter and unappealing- (and you then know what cyanide smells like- or so they say), but it didna do much to ya either- or did it? NM, DWK!
Italian parsley will also work, now that I'm thinking about it again.
Oh yeah! There is one thing you can do, not having any kind of parsley; in an emergency, but have green onions- use the trimmed greens (only) of those scallions. I can't say how much, because it depends on what you're fixin.
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