7 medium heads (large) cilantro, finely chopped
2 tablespoons minced clove garlic
3 tablespoons chopped yellow onion
2 tablespoons minced celery
1 teaspoon salt
1 (3 ounce) package taco seasoning packets, crushed
10 fluid ounces cool Ranch-style salad dressing (optional)
1/2 cup buffalo sauce
no-stick cooking spray
Untrim the cilantro and the and garlic and slice each one in half. Transfer one piece at a time, removing the top. Using a mandolera knife, cut each slice into one inch wide pieces.
Fry the cilantro pieces on a large, heavy skillet over medium-high heat until soft and slightly sweet. Pour in the salad dressing. Cook until evenly brown. Stir in the buffalo sauce and continue to Cook until the tomato-size amount of sauce is absorbed. Serve immediately.