I used to hate cilantro, but a few months ago I gave it another try and have been cooking with it a lot lately. I need to back up, though, because Cilantro Day actually started with some beans that I found at the Farmers' Market:
These are anasazi beans, which are very similar to pintos. I rinsed, picked over, and soaked the beans overnight and cooked them this afternoon. Once they are cooked, they turn pink:
After doing a little research, I found out that anasazis are often used to make refried beans. I was inspired to make a Mexican style meal, and that is where the cilantro comes in. First I made some salsa:
I made this in my food processor. It has two fresh tomatoes (seeded), 1/2 red onion, 1 Anaheim pepper, 1 can of Rotel tomatoes (drained), and a HUGE handful of cilantro.
Then I made some guacamole, which was very similar to the salsa. I started with 1/2 fresh tomato, a chunk of red onion, around 1/4 of an Anaheim pepper, and some cilantro. I pulsed it in the food processor, then added one avocado. I did not put the avocado in the processor, though, because I like guacamole chunky. I just smashed it all together with a fork. I also added a few drops of lime juice to stop it from browning.
Layered all together, with a spoonful of light sour cream:
I ate this with a handful of Scoops baked tortilla chips and a big glass of iced tea. Yum!
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