Basic salsa
Yield: 2 servings
Ingredients:
- 1 Whole clove garlic 1/4 c Minced flat leaf parsley
- 1 lb Ripe plum tomatoes cored -plus 1/2 tsp ground -and finely diced but not -coriander -peeled 1 tb Lime juice
- 1/2 sm Red onion finely chopped 1/4 ts Salt
- 1/4 c Minced fresh coriander OR
Instructions:
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...
