Parsley is a strong herb that is grown in many gardens. Stores usually carry two varieties – Italian and Curly. These are equally delicious and tend to be inexpensive. We have already learned how to make chimichurri sauce, so we will now talk about another unusual use for it.
I am a huge fan of Mexican food. The main problem I have is that I am not a huge fan of cilantro. I know, it seems contradictory. When first making salsas, I would just leave it out completely. Of course it tasted like something was missing. Adding cilantro was just too much. So I began adding parsley. It worked like a charm. Parsley is much more mellow than cilantro but gives a similar flavor and texture. I realize it’s cheating and not hugely authentic but it makes a difference.
So if cilantro is not your favorite, try replacing it with equal parts of parsley. Both have similar nutritional advantages so whichever you prefer, add it! You can try it in a basic Pico de Gallo recipe:
Pico de Gallo
1 cup finely chopped onion (I prefer yellow)
1 jalapeno, seeded and minced
2 limes, juiced
3 cups small diced roma tomatoes
½ cup chopped parsley
1 tsp salt
Mix all ingredients in a bowl and allow to marinate as long as you can (2 hours is best).