Yield: 2 servings
|1||Whole clove garlic|
|1 pounds||Ripe plum tomatoes, cored and finely diced but not peeled|
|½ small||Red onion, finely chopped|
|¼ cup||Minced fresh coriander OR|
|¼ cup||Minced flat leaf parsley, plus 1/2 tsp ground coriander|
|1 tablespoon||Lime juice|
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 2-⅓ cups.
RED HOT SALSA
Increase the garlic to 2 cloves, the lime juice to 1-½ tbsp, and add 1 tbsp chopped jalapeno pepper and ¼ tsp red pepper sauce.
Proceed as directed.
Makes 2-⅓ cups. **Wash hands after handling the pepper** ///\oo/\\\ From the hearth in Sandee's Kitchen...