My husband will like that - making salsa and ‘pico de gallo’ are among his specialties.
Oh! The cilantro reminded me that MomwithHope asked in last week’s thread about coriander seed. My husband says to dry it, and then grind it for use in Indian, Mexican, South Asian recipes. (He also says it’s one of the herbs/spices that come in the little pack with store-bought corned beef.)
Dry it, store it airtight, and don’t grind it until you’re ready to use it in a recipe - it’s one of those things that loses a lot of flavor sitting around as a ground-up powder.
I eat a lot of pico so that’s how I came up with the spanish rice recipe, I threw some leftover in and added the black beans. Thanks for the tip on the coriander. I cook some Mexican but not much of the other 2.