Forays Into Salsa Land - Or, Cilantro Looks a Lot Like Parsley

Yeah. So I was supposed to purchase a bunch of fresh parsley, and grabbed cilantro instead. My Pasta Genovese turned out just fine with the dried stuff, but now I had a clump of rotting vegetation in my fridge.

What to do, what to do? I couldn't just throw it away (my Polish grandmother would rise from the grave and smack me if I wasted food) and my parrot looked at me like I was cracked when I offered it to her. So, what does one do with cilantro.

Of course. Salsa!

I took a quick inventory of what other ingredients were scattered about the pantry. The ingredients, woefully, are as follows:

1 can diced tomatoes
3 green onions
1 teaspoon pre-minced garlic
1/4 jar capers
1/2 jar roasted red peppers
1 handful fresh cilantro
salt
pepper

The results were... interesting. In restospect, one probably does not need salt and capers, although I did enjoy the tang. The fresh cilantro really made it delicious, and overshadowed the pre-minced, jarred garlic. I know, I know, but I tend to lose the bulbs in the depths of the cupboard. My green onions were organic, which totally makes up for it.

Incidentally, I have a friend who insists that green onions and chives are one in the same. And you thought the capers were weird.

In the end, I used my cilantro, had a healthy, cheap snack that used up a bunch of leftovers, and I can add salsa chef to my resume.

Maybe I'll stick with writing.