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Mexican Pesto

Submitted by: Ken from CA

Living In: Camarillo, California, USA

The classic pesto sauce gets a south of the border make over with cilantro, pepitas, chile, and Mexican cotija cheese.

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Ullipaya (Onion) Tomato Chutney

Submitted by: SUSMITA

Living In: Seattle, Washington, USA

This chutney works very well with dosas and is a nice change from the usual idli chutney.

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Asian Avocado Aioli with Salmon Fillets

Provided by: Chileanavocados.org

Asian flavors and avocado play well together in this open faced sandwich. Instead of arugula you can use mixed baby greens. And you can replace the fish fillet with a steak or burger. For a variation, try the aioli over cooked shrimp or crab.

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Mini Corncakes with Basil, Avocado Spread and Smoked Salmon

Provided by: Chileanavocados.org

Corn is typically Chilean, as are avocados and salmon. This recipe puts all three together in an elegant appetizer that can headline any event.

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Cilantro Chicken with Zucchini Spanish Rice

Submitted by: Knorr

Chicken breast strips are marinated with garlic and cilantro, then pan-fried and served with zucchini and Spanish-rice flavored rice mix. The dish is garnished with cilantro-flavored sour cream, lime wedges, and hot pepper sauce.

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Garlic and Lime Shrimp with Spanish Rice

Submitted by: Knorr

Large shrimp are marinated in lime juice and garlic, then pan-fried to a bright pink color and served with a flavored rice mixture. The dish is garnished with sour cream, lime wedges, and cilantro.

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Halibut Cheeks with Ginger-Orange Sauce

Submitted by: Always Cooking Up Something

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

Halibut cheeks are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty Spring dinner.

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Peanut Cilantro Chutney

Submitted by: Sunaina

Home Town: New Delhi, Delhi, India

Living In: Chicago, Illinois, USA

This spicy peanut cilantro chutney can be eaten as a dip, sandwich spread, or with roti.

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Cilantro Chutney

Submitted by: Sunaina

Home Town: New Delhi, Delhi, India

Living In: Chicago, Illinois, USA

Green chile peppers, ginger, and cumin flavor this fresh cilantro condiment.

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Lil Sis' Jalapeno Dip

Submitted by: Lil Sis

This quick and easy dip is good for just about any occasion.

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Mashed Jalapeno-Cilantro Sweet Potatoes

Submitted by: Terri Harnish

Roasted jalapeno, fresh cilantro, and orange juice flavor this Texas-inspired side dish.

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Becky's Easy Cilantro Lime Rice

Submitted by: BCOLLINS1

Home Town: Riverton, Utah, USA

Living In: Herriman, Utah, USA

The rice in this recipe is flavored with lime juice, cilantro, and canned green chiles.

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Canary Island Red Mojo Sauce

Submitted by: amingermany

Originated in the Canary Islands, this sauce can be used to top potatoes, served with fresh bread rolls, or served with white gouda cheese or goat cheese cubes. This sauce, whether mild or spicy, is a delightful addition to any meal.

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Spicy Cilantro Pesto

Submitted by: Amber

This pesto features cilantro, almonds, garlic, lemon juice, and red pepper flakes.

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Adzuki Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Submitted by: Tori Farbisz

A spicy coconut-cilantro sauce tops this sweet dish of beans, vegetables, and mangos.

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Cilantro Chili-Lime Cashew Pesto

Submitted by: Michelle Reger

Living In: New Hope, Minnesota, USA

Cilantro, parsley, chili-lime cashews, and lime juice are blended together in this spicy version of a classic pesto sauce.

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Summer Sweet Scorcher Salad

Submitted by: Soup Lover-Sue

Home Town: Chino, California, USA

This refreshing combination of oranges, mango, yellow pepper, and chiles is brightened with fresh herbs and lime juice. Serve alone as a salad or with chips for dipping.

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Lime Cilantro Rice

Submitted by: ENSeeber

Living In: Dallas, Texas, USA

Provide some flair to your rice by adding lime zest, lime juice, and cilantro.

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Thai Lettuce Wraps with Satay Pork Strips

Submitted by: National Pork Board

Not only is this appetizer beautiful as a presentation, but it is a fun appetizer to eat. Guests get to assemble their own, picking and choosing among the condiments and sauces. For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before, and refrigerate the chops. Slice the pork just before serving. The sauces can be made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve.

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