| 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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