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Basic Salsa
| Ingredients | |||
| 1 | each | garlic clove, whole | |
| 1 | pound | plum tomatoes, cored, finely diced but not peeled | |
| 1/2 | each | red onion, finely chopped | |
| 1/4 | cup | coriander, fresh, minced or 1/4 c flat leaf parsley, fresh, minced | |
| 1/2 | teaspoon | coriander, ground | |
| 1 | tablespoon | lime juice | |
| 1/4 | teaspoon | salt | |
Directions: | |||
| Drop the garlic into a small saucepan of boiling water. Let boil, uncovered, over moderate heat for 2 minutes. Drain well, then mince. Place the minced garlic in a medium sized bowl and mix in the tomatoes, onion, coriander, lime juice, and salt. Cover with plastic food wrap and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes 2-1/3 cups. RED HOT SALSA Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1 tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed as directed. Notes: Wash hands after handling the pepper! Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes. | |||
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