Greetings, CH's, <Cliff Claven> If it's Caribbean, there may be TWO types of Cilantro. The Puerto-Ricans refer to "regular" cilantro as "Cilantrillo," i.e. "little cilantro." They use a second type of cilantro, which they call, well, "cilantro." (This may or may not be culantro or recao.) It looks NOTHING like parsley or regular cilantro. It looks like a broad-leaf WEED. But it smells (and presumably tastes = *&^%$#@!!) just like regular cilantro. To bring it back on-topic: Puerto-Rican cooking makes use of a mix called "sofrito." It's a blenderized mix of green peppers, onions, aji dulce, and both types of cilantro, if they can get 'em. Other possible ingredients: olive oil, garlic, salt, oregano. </Cliff Claven> I dislike cilantro/culantro/recao/what-have-you, but sofrito is a Nice addition to a recipe. Hasta la lista, Jesse G. CH#1200 Parkhurst, Scott Contractor wrote: >>So ... let's read together. > > Now that's my kind of recipe(s). All those > chiles, onions and garlic mentioned, but not > even a hint at the word "cilantro". > > Scott... KCK >