Basic Salsa
Source of Recipe
Aunt Saunny
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
1 tb Lime juice
1/4 ts Salt
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.
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