Type what you have

Ingredients

• ✓ cilantro leaves
• stir-fry sauce
• sherry
• cornstarch
• ground pork
• onion
• garlic
• sesame oil
• iceberg lettuce

Instructions

1. 1 Combine stir-fry sauce, sherry, and cornstarch; set aside.
2. 2 Stir-fry pork, onion, and garlic in a wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook and stir until pork is evenly coated with sauce. Off heat, stir in cilantro and sesame oil.
3. 3 Serve desired amount of pork mixture in a lettuce leaf; wrap to enclose.

By Kikkoman

Ingredients

• ✓ cilantro leaves
• firm tofu
• canola oil
• kabocha squash
• red curry paste
• coconut milk
• lime zest
• lime juice
• fish sauce
• sugar
• thai basil

Instructions

1. 1 Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
2. 2 Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
3. 3 Meanwhile, cut pumpkin into 3/4-inch cubes.
4. 4 Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
5. 5 Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.

By sophie

Ingredients

• ✓ cilantro leaves
• garlic
• lime
• rice vinegar
• fish sauce
• lime juice
• chile pepper sauce
• sesame oil
• sea bass fillet
• vegetable oil
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
3. 3 Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
4. 4 Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
5. 5 Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

By John Mitzewich

Ingredients

• ✓ cilantro leaves
• orange juice
• brown sugar
• rice vinegar
• fish sauce
• soy sauce
• ginger root
• red pepper flakes
• chicken thigh
• green onion
• garlic
• orange zest
• red bell pepper
• sugar snap pea
• jalapeno pepper

Instructions

1. 1 Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.
2. 2 Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Drain chicken thoroughly in a colander, reserving marinade.
4. 4 Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
5. 5 Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.
6. 6 Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.
7. 7 Remove from heat. Garnish with cilantro and serve.

By John Mitzewich

Ingredients

• ✓ cilantro leaves
• lime wedge
• mint leaves
• salt
• black pepper
• sesame oil
• sambal hot chili sauce
• soy sauce
• lime juice
• hot pepper
• red fresno chili
• green onion
• red onion
• chicken broth
• jasmine rice
• turmeric
• onion
• garlic
• ginger
• vegetable oil
• kosher salt
• chicken breast

Instructions

1. 1 Set chicken breast onto a cutting board and make 5 or 6 shallow cuts through the skin. Season generously on both sides with salt.
2. 2 Heat vegetable oil in a skillet over medium high heat and sear chicken breast, skin-side down, until the skin is golden brown and fat has rendered out, about 5 minutes. Flip breast over, and keep cooking until chicken is cooked through, about 5 minutes more. If oil starts to smoke before the chicken is cooked, reduce heat to medium or medium-low.
3. 3 Turn off the heat and transfer chicken to a plate to rest until cool enough to handle. Peel off the skin and finely chop. Refrigerate chicken breast.
4. 4 Add minced chicken skin back into the skillet over and medium heat. Cook and stir until the skin browns and starts getting crisp, 3 to 5 minutes. Add ginger, garlic, and onions and cook, stirring, until onions start to turn translucent, about 5 minutes. Add turmeric and rice; cook and stir until rice is well coated with oil, 2 to 3 minutes.
5. 5 Stir in broth, turn heat to high, and bring to a boil. Cover, reduce heat to low, and simmer undisturbed for 20 minutes. Turn off the heat and set a timer for 10 minutes to allow rice to rest.
6. 6 Meanwhile, shred the chicken meat using your hands or cut into small pieces. Place into a bowl. Add red onion, green onions, Fresno chili, lime juice, soy sauce, hot sauce, sesame oil, salt, pepper, fresh mint and cilantro. Toss until well combined. Taste and adjust with more lime juice, salt, and/or spice as needed.
7. 7 After the 10 minute rice timer is up, remove cover, and fluff rice with a fork. Taste and adjust seasoning if necessary. Serve rice topped with the chicken herb salad mixture and lime wedges.

By John Mitzewich

Ingredients

• ✓ cilantro leaves
• avocado
• onion
• garlic salt
• corn tortilla
• jalapeno pepper sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine avocados, onions, and garlic salt in a bowl; set aside.
3. 3 Arrange corn tortillas in a single layer on a large baking sheet.
4. 4 Bake in the preheated oven until heated through, 2 to 5 minutes.
5. 5 Spread avocado mixture on tortillas; garnish with cilantro and sprinkle with pepper sauce.

By Karyn Ulriksen

Ingredients

• ✓ cilantro leaves
• chicken breast
• all-purpose flour
• salt
• black pepper
• olive oil
• tomato
• tomato salsa
• chili powder
• cumin
• chicken stock
• lime juice
• cotija cheese
• corn tortilla

Instructions

1. 1 Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
2. 2 Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
3. 3 Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
4. 4 Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
5. 5 Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

By Sherbg

Ingredients

• ✓ cilantro leaves
• clove
• chili powder
• cumin
• oregano
• black pepper
• white pepper
• garlic
• salt
• vegetable oil
• lime
• red wine vinegar
• lime juice
• orange juice
• orange
• water
• beef skirt steak

Instructions

1. 1 Place beef in a large resealable plastic bag.
2. 2 Combine water, orange slices, orange juice, lime juice, vinegar, lime slices, cilantro, oil, salt, garlic, white pepper, black pepper, oregano, cumin, chili powder, and cloves in a large bowl. Whisk to combine. Pour marinade on top of beef and seal the bag.
3. 3 Marinate beef in the refrigerator, 2 hours to overnight.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Grill beef in the preheated grill over direct heat until firm and slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

By bdv1973

Ingredients

• ✓ cilantro leaves
• turmeric
• paprika
• lemon-pepper seasoning
• chicken breast
• green bell pepper
• onion
• water
• white rice
• salt

Instructions

1. 1 Rub turmeric, paprika, and lemon-pepper seasoning over chicken. Place chicken in a skillet over medium heat and cover with water. Add bell pepper, onion, and cilantro. Cook until chicken juices run clear and bell peppers are soft, 20 to 30 minutes.
2. 2 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Season chicken mixture with salt and serve over rice.

By Melissa

Ingredients

• ✓ cilantro leaves
• sunflower oil
• chicken
• water
• cumin
• salt
• ginger and garlic paste
• red chile powder
• turmeric
• tomato
• green chile pepper

Instructions

1. 1 Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
2. 2 Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Sprinkle cilantro leaves over chicken and cook until leaves look slightly wilted, about 30 seconds.

By creativecookie

Ingredients

• ✓ cilantro leaves
• corn tortilla
• butternut squash
• water
• olive oil
• garlic
• onion
• spinach
• sun-dried tomato
• enchilada sauce
• goat cheese
• cotija cheese
• sour cream

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
4. 4 Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
5. 5 Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

By Elizabeth

Ingredients

• ✓ cilantro leaves
• pork stew meat
• vegetable oil
• yellow onion
• garlic
• salt
• pepper
• cumin
• chicken broth
• poblano chile
• jalapeno pepper
• yellow bell pepper
• tomatillo

Instructions

1. 1 In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2. 2 Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

By Clare

Ingredients

• ✓ cilantro leaves
• potato
• sweet potato
• red onion
• lime juice
• celery
• cumin
• garlic
• habanero pepper
• salt
• pepper
• tilapia
• shrimp
• bibb lettuce
• boston lettuce

Instructions

1. 1 Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
2. 2 Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
3. 3 Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
4. 4 To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

By Ana O

Ingredients

• ✓ cilantro leaves
• chicken breast
• salt
• black pepper
• vegetable oil
• red onion
• garlic
• aji amarillo chile paste
• chicken broth
• red bell pepper
• water
• white rice
• pea
• carrot

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
3. 3 Pour more oil into the saucepan and add onion; sauté until translucent, about 5 minutes. Add garlic and sauté, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper. Sauté until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping browned bits off the bottom of the saucepan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
4. 4 Transfer mixture carefully to an electric blender and purée.
5. 5 Heat more oil in the same saucepan over medium-high heat; sauté bell pepper in hot oil until soft, about 5 minutes. Return puréed cilantro mixture to the saucepan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. Remove chicken to a clean plate.
6. 6 Add water and rice to the same saucepan, adding more water if it doesn't look like enough. Bring to a boil; cover, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and cook until warmed through, 5 to 10 minutes.

By Amber Berrocal

Ingredients

• ✓ cilantro leaves
• lime
• cotija cheese
• green leaf lettuce
• cajun seasoning
• chicken breast
• avocado
• red cabbage
• red bell pepper
• black bean
• salt
• garlic
• jalapeno pepper
• lime juice
• white onion
• tomatillo
• corn

Instructions

1. 1 Fill a large pot with water and bring to a rolling boil; add corn. Boil for 15 to 20 minutes. Transfer corn to a work surface; set aside until cool enough to handle. Cut kernels off cobs; place kernels in a large bowl. Discard cobs.
2. 2 Meanwhile, combine tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender; blend until finely chopped. Transfer salsa verde to a bowl; set aside.
3. 3 Stir black beans, bell pepper, and cabbage into corn. Toss avocado with remaining 1 teaspoon lime juice in a separate bowl; stir into corn mixture.
4. 4 Preheat an outdoor grill to medium-high heat and lightly oil the grate. Season chicken breasts with Cajun seasoning.
5. 5 Cook chicken on the preheated grill until no longer pink in centers and the juices run clear, about 6 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Set breasts aside until cool enough to handle; cut into bite-sized pieces.
6. 6 Divide lettuce leaves among four plates; mound corn-avocado mixture on top, followed by chicken. Sprinkle with cotija cheese. Serve with salsa verde and lime wedges.

By Jenny from WA

Ingredients

• ✓ cilantro leaves
• red chile pepper
• cumin seed
• coriander seed
• cinnamon stick
• ginger
• garlic
• peppercorn
• clove
• oil
• onion
• chicken
• water
• tamarind juice
• salt

Instructions

1. 1 Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
2. 2 Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
3. 3 Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

By Allrecipes Member

Ingredients

• ✓ cilantro leaves
• pepper
• salt
• paprika
• oregano
• leek
• celery
• red bell pepper
• carrot
• corn
• pumpkin
• onion
• red potato
• polenta
• water
• beef broth
• beef roast

Instructions

1. 1 Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
2. 2 Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
3. 3 Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

By damasio

Ingredients

• ✓ cilantro leaves
• cooking oil
• red chile pepper
• cumin seed
• mustard seed
• asafoetida powder
• curry leaf
• onion
• green chile pepper
• turmeric
• tomato
• red chili powder
• sugar
• salt
• water

Instructions

1. 1 Heat oil in a large skillet over medium heat. Fry red chile peppers, cumin seeds, and mustard seeds in hot oil until seeds begin to splutter, 2 to 3 minutes. Sprinkle asafoetida powder over seeds and add curry leaves. Stir onions, green chile peppers, and turmeric powder into mixture. Cook and stir until onions are softened, 3 to 5 minutes. Add tomatoes, red chili powder, sugar, and salt; continue cooking until tomatoes are pulpy. Pour water into mixture; simmer until curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.

By SUSMITA

Ingredients

• ✓ cilantro leaves
• onion
• tomato
• ginger
• garlic
• green chile pepper
• olive oil
• bay leaf
• chili powder
• coriander powder
• garam masala
• turmeric
• salt
• water
• chickpea

Instructions

1. 1 Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
2. 2 Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
3. 3 Stir just enough water into the mixture to get a thick sauce; bring to a boil and stir chickpeas into the sauce. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

By latinmama

Ingredients

• ✓ cilantro leaves
• black pepper
• salt
• white sugar
• olive oil
• rice vinegar
• garlic
• jalapeno pepper
• pimento pepper
• green onion
• yellow bell pepper
• red bell pepper
• celery
• yellow shoepeg corn
• pinto bean
• black-eyed pea
• black bean

Instructions

1. 1 Combine black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, bell peppers, green onion, pimentos, jalapeño, and garlic in a large bowl. Set aside.
2. 2 Bring rice wine vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar dissolved, about 5 minutes. Cool to room temperature, then pour over bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

By Katie Paulson

Ingredients

• ✓ cilantro leaves
• sour cream
• jalapeno pepper
• mayonnaise
• garlic
• lime
• kosher salt
• black pepper
• avocado
• black bean
• corn kernel
• tomato
• lime
• chili powder
• cumin
• kosher salt
• black pepper
• egg roll wrapper
• aluminum foil

Instructions

1. 1 Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
2. 2 Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
3. 3 Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
4. 4 Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
5. 5 Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
6. 6 Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
7. 7 Serve immediately with cilantro dipping sauce.

By Reynolds KitchensR

Ingredients

• ✓ cilantro leaves
• water
• yogurt
• chickpea flour
• green chile pepper
• ginger root
• white sugar
• turmeric
• salt
• vegetable oil
• ghee
• red chile pepper
• curry leaf
• cumin seed
• mustard seed
• asafoetida powder

Instructions

1. 1 Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.
2. 2 Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.
3. 3 Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.

By SUSMITA

Ingredients

• ✓ cilantro leaves
• lime juice
• salt
• sea bass
• green onion
• jalapeno pepper
• yellow bell pepper
• red bell pepper
• soy sauce
• coconut milk
• cayenne pepper
• cumin
• paprika
• garlic
• tomato paste
• salt
• onion
• olive oil
• white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
3. 3 Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

By John Mitzewich

Ingredients

• ✓ cilantro leaves
• vegetable oil
• garlic
• tofu
• peanut
• soy sauce
• cucumber
• sweet chili sauce
• lime juice

Instructions

1. 1 Heat the vegetable oil over medium heat in a large frying pan. Cook the garlic until fragrant, about 30 seconds. Gently stir in the tofu and peanuts; cook until the tofu has lightly browned. Pour in the soy sauce, and cook, stirring frequently, until absorbed by the tofu. Remove from heat and let cool. Refrigerate for at least 1 hour.
2. 2 Toss the sliced cucumbers together with the chili sauce, lime juice, and cilantro. Gently fold in the chilled tofu.

By Chelle

Ingredients

• ✓ cilantro leaves
• ranch salad dressing
• jalapeno pepper
• tomato
• avocado

Instructions

1. 1 Blend ranch dressing, cilantro, jalapeño pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

By Nicole

Ingredients

• ✓ cilantro leaves
• mayonnaise
• jalapeno pepper
• garlic
• lime
• cumin
• salt

Instructions

1. 1 Blend mayonnaise, cilantro, jalapeño pepper, garlic, lime juice, cumin, and salt in a blender or food processor until smooth. Pour mixture into a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

By ATB

Ingredients

• ✓ cilantro leaves
• brown sugar
• paprika
• salt
• black pepper
• garlic powder
• onion powder
• chili powder
• cayenne pepper
• cumin
• ginger

Instructions

1. 1 Combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, cilantro, cayenne pepper, cumin, and ginger in a sealable bowl. Place the lid on the bowl and shake until well-blended.

By SpiceJunkie

Ingredients

• ✓ cilantro leaves
• whole kernel corn
• tomato
• sweet onion
• green onion
• lime
• rice vinegar
• kosher salt

Instructions

1. 1 In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
2. 2 Cover, and chill for 45 minutes to an hour. Stir before serving.

By Twila Davis Reed

Ingredients

• ✓ cilantro leaves
• avocado
• lime
• chipotle pepper in adobo sauce
• salt
• black pepper
• red onion
• jalapeno pepper
• tomato

Instructions

1. 1 Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
2. 2 Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.

By Kingston Hannibal

Ingredients

• ✓ cilantro leaves
• parsley leaves
• red wine vinegar
• onion
• garlic
• salt
• oregano
• hot pepper flake
• black pepper
• olive oil

Instructions

1. 1 Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
2. 2 Refrigerate until flavors have blended, about 2 hours.

By mariap430