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ej, you KNOW cilantro is a highly devisive topic here. I myself was starting to turn against highly-cilantroed salsa until I discovered a new brand that had an excellent balance of everything - not too hot, not blandly tomato-ey, and well-integrated cilantro in smaller pieces without visible stems. Sadly I found it at Costco which means I now have a 55 gallon drum of it with an April expiration date. Anybody wanna come over - Bring Your Own Chips!
Sweet, delicious cilantro. For all my lousy genetics (connective tissue disorder, bleeding disorder, inability to do the weird U-shaped thing with my tongue), I am delighted to have gotten the CILANTRO NUMMY NUM NUM gene. (SCIENCE! has recently determined that it's on the 14th chromosome, I think.)
I'm another lucky person who has the cilantro yummy gene. (Thanks for the info, scody!) I learned to cook Thai food just so I could eat lots of cilantro, as that was the first time I encountered it.