Creamy Cilantro Salsa.

Los Angeles.

It's been almost two weeks since my visit to the West Coast and I miss it every single day. To be frank, the wet cold weather Chicago has been having as of late does not make it any easier. It had been eight years since my last visit to California. At that time I was still in college. I wore my hair long and in my face like Nate Archibald from Gossip Girl. I didn't know who I was or what I wanted with my life. I spent most of my time there seeing the typical tourist attractions. As my most recent vacation approached, I wasn't sure whether or not I would actually enjoy the city.

Keeping an open mind, I told myself that I would allow myself to live in the moment, enjoying anything and everything. With Dylan G. Moss as my tour guide, I knew I wouldn't be steered wrong. Coffee shops. Breweries. Vegan banana bread. Gay bars. Parks. Boutiques. And picturesque coastal views. The weekend was beyond perfection. The only downside was having to leave on Sunday night.

I did leave with a few generous parting gifts though, one being this insanely delicious recipe fora creamy cilantro salsa. Trust me, you'll want to make this as soon as possible!


Creamy Cilantro Dip


pinch of flour
2 bunches of cilantro
2 cups whole milk
1/2 small onion, finely chopped
1 tablespoon butter
juice from 1 lime
salt and freshly ground black pepper, to taste
2 jalapenos, halved
2 cloves garlic, minced


  1. Add milk, onion, garlic, salt and pepper to sauce pan, heat over low-heat. Be sure not to boil or burned milk.
  2. In separate skillet, heat butter and add the jalapeños. (Cut jalapeños in half and put open side down. I kept the seeds - I love a good kick to any salsa!) 
  3. Once jalapeños have begun to brown, add to milk mixture and continue heating. 
  4. While milk and jalapeño mixture continues heating, add cilantro (stalks included) and lime juice to blender). 
  5. Add milk and jalapeño mixture to blender and blend until creamy.
  6. Serve with tortilla chips. Enjoy!