|1||Whole clove garlic|
|1||lb||Ripe plum tomatoes, cored and finely diced but not peeled|
|1/2||sm||Red onion, finely chopped|
|1/4||c||Minced fresh coriander OR|
|1/4||c||Minced flat leaf parsley, plus 1/2 tsp ground coriander|
Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes
Prep time: 15 minutes Cook time: 2 minutes.
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, lim 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.
Makes 2-1/3 cups. **Wash hands after handling the pepper**
///\oo/\\\ From the hearth in Sandee's Kitchen...