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16 servings, 2 Tbsp. each
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Substitute chopped roasted red peppers and chopped pitted green olives for the avocado, fresh oregano for the cilantro and 1 tsp. hot pepper sauce for the jalapeno peppers.
Look for herbs that are rich in color, with no dark spots on the leaves or wilted leaves. Flowering herbs should not already have flowers on them.
Fresh herbs should be used soon after purchase. Place herbs in plastic bag and store in a cool, moist area of your refrigerator. Rinse before using.
Just place the fresh herb leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen scissors, using short, quick strokes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.