Cilantro. These small green leaves seem to invoke a love-hate relationship with many people. In my home we are split on our feelings about cilantro. I love it but my husband and daughter both hate it and will rarely eat anything that contains cilantro. Surprisingly this guacamole was well received. So why does this one herb cause so much trouble – according to Charles J. Wysocki of the Monell Chemical Senses Center in Philadelphia some people are genetically predisposed to dislike the flavour of it.
If you are a fan of cilantro here are a few ideas for your next meal. Salsa is often the route that people recognize the use of cilantro but there are many other places that you will find this delicious herb. Try replacing your basil with cilantro in your next batch of pesto, toss it into a creamy ginger, cilantro peanut dressing, or add it to your next batch of guacamole.
2 garlic cloves
1 jalapeño pepper (remove seeds and ribs for less spice)
4 green onions
2 large ripe avocado
the zest and juice of one lime or lemon
1/4 teaspoon of salt
1 bunch of fresh cilantro leaves
1 tomato, diced small or 1/4 cup of salsa
Add the garlic, jalapeño and green onions to your food processor, giving it a few pulses to begin breaking them down into smaller pieces. Add the remaining ingredients, except the tomato or salsa and pulse until a smooth and creamy guacamole forms. Toss in the tomato or salsa and gently stir. Enjoy!