Cilantro. You either love it or you hate it.
We love it. It's on top of almost everything we make all summer long; great with fish and meats; fresh in salads; necessary for tacos... and our favorite way to use it is as a sauce or chutney.
Ingredients: Cilantro (leaves and tender sprigs), scallions or white onion, mint (fresh), lime juice or white wine vinegar or rice vinegar (some acid), hot chilis or peppers (if you like spice), dash of sugar or honey, salt
Preparing: Whirl everything together in a food processor. In general our ratio is 2 parts cilantro to 1/2 part scallion or onion to 1/2 part mint (sometimes adding more mint). If the sauce/chutney is too thick for your liking, add some water (others might add a bland-tasting oil, too). If it's garlic season, consider adding a clove or two.
Eating: I dip my sourdough bread in this. We baste ribs, fish and steaks with this. I drizzle it on tacos or use it as a soup garnish. We mix it in eggs for omelettes.
Dish history: We love cilantro (see above). And when you plant cilantro, there comes a day when it all wants to bolt and start to develop its flowers/seeds. We have no other choice but to give big bundles of it in our CSA baskets and to harvest the rest for sauces.
Here are a few links to similar recipes for inspiration: