Best Cilantro Mint Salsa Recipes

CILANTRO SALSA WITH MINT

Cilantro Salsa With Mint image

Provided by Karen Baar

Time 15m

Yield 2/3 cup (6 servings)

Number Of Ingredients 8

Ingredients

1 large bunch cilantro, stems removed
1 jalapeno, seeded
1/2 cup basil leaves
1/4 cup mint leaves
2 garlic cloves
1/2 cup plus 2 tablespoons extra virgin olive oil
Juice of 1 or 2 limes, to taste
Salt to taste

Steps:

Finely chop cilantro, jalapeno, basil, mint and garlic. Mix.
Stir in oil, lime juice, salt and 1/4 cup water. Adjust salt and lime juice to taste. Use as a sauce for grilled fish or vegetables, or on tomatoes.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 19 grams, Carbohydrate 3 grams, Fat 23 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 132 milligrams, Sugar 0 grams

SMOKEY FILET WITH SERRANO-PAPAYA SALSA AND SERRANO-MINT-CILANTRO CHUTNEY

Smokey Filet with Serrano-Papaya Salsa and Serrano-Mint-Cilantro Chutney image

Provided by Aarti Sequeira

Categories main-dish

Number Of Ingredients 20

Ingredients

1 piece filet mignon
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for drizzling
1 cup papaya, peeled, pitted and diced
1 serrano pepper, minced
1 avocado, halved, pitted, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves, plus more for garnish
1/2 cup pepitas, toasted
Fresh mint leaves, chopped, for garnish
Serrano-Mint-Cilantro Chutney, recipe follows
2 bunches fresh cilantro
5 sprigs fresh mint
2 Serrano peppers
2 tablespoons Greek yogurt or creme fraiche
Extra-virgin olive oil, enough for desired consistency
Kosher salt and freshly ground black pepper, to taste

Steps:

Rub the beef filet with allspice, cumin, salt, pepper and a drizzle of olive oil.
Preheat the oven to 375 degrees F.
In a large bowl, combine the papaya, serrano, avocado, lime juice, and cilantro. Season the salsa with salt, and pepper. Set aside.
Heat a drizzle of olive oil in an oven-proof saute pan over medium-high heat. Sear the filet on both sides, about 1 minute on each side. Place the pan in the oven and cook about 15 minutes, or until a meat thermometer registers 140 to 145 degrees F for medium. Remove the beef from the oven and allow the meat to rest 5 minutes before slicing.
To serve, toss the pepitas with papaya salsa. Spoon a mound on your plate. Place a few strips on the steak and top, and drizzle with chutney and finish with a sprinkle of fresh herbs.
In a blender or food processor, puree the cilantro, fresh mint, serrano peppers, and yogurt together, streaming in some extra-virgin olive oil just until the mixture is thickened. Season the mixture with salt, and pepper. Chill the chutney in the refrigerator until ready to use.

CILANTRO-MINT SALSA

Cilantro-Mint Salsa image

Number Of Ingredients 6

Ingredients

1 large tomato, seeded and chopped (1 cup)
1 jalapeno chiles, seeded and finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh or 1 teaspoon dried mint leaves
1 tablespoon chopped onion
1/2 teaspoon lime juice

Steps:

Mix all ingredients in glass or plastic bowl. Cover and let stand at least 1 hour before serving.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves