Episode 566: Cilantro

Today we encounter more nature than usual as we go full on cilan. We discuss genetic mutations, ethnobotany and have to explain jokes before meeting up with Mr Numerology AND Mr Etymology. We then attempt to describe the taste of this herb while dodging papyrus texts. In conclusion: more research is needed.  Molly's Spring Chopped SaladMatthew's Now but Wow! - The Loophole, Naz KutubMatthew's Dressing5 tablespoons fresh lime juice1 shallot1 jalapeno, stemmed and seeded1 small garlic clove, peeled1 teaspoon sugar1/2 teaspoon ground cuminsalt1.2 cup fresh cilantro3/4 extra-virgin olive oilProcess lime juice, shallot, jalapeno, garlic, sugar, cumin and 1/2 tsp salt in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add cilantro, then oil and continue to process until smooth and emulsified about 15 seconds.  
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