Cilantro

We did not make any salsa last summer and so ran out some time ago. When I went looking for my recipe I dug up a list of ingredients but unfortunately had not recorded the procedure before, so I was shooting in the dark a bit here. This time I'm recording it all for posterity though!

Note that due to the lack of vinegar this recipe is not suited to canning by any means other than pressure-canning. The lack of vinegar makes for a nice sweet, fresh flavour that is very similar to the fresh salsas that are so popular these days. This is easy to make, though does take some time to boil down. We cheat and add a bit of corn starch to help thicken it.

This is pretty mild for spiciness.

I’ve made this soup a number of times and each time it has proved to be a satisfyingly hearty bowlful, particularly well suited to warding off the chills of late winter. It takes awhile to cook, but is absolutely worth wait!

I’ve made a few variations of this Indian-style chutney, and have enjoyed each and every one. It is a lovely cool counterpart to hot curries, but has enough of a kick on its own to get your engines revving!

I really love lentil dhal. It’s a good stick-to-the-ribs Indian porridge of soft lentils and spices that always manages to hit the right spot and only gets better the longer it has been “left over”. It can ben eaten on its own, over rice, or as a side dish with a variety of curries.