Recipe - Basic Salsa

1 Whole clove garlic
1 pound Ripe plum tomatoes, cored
and finely minced but not
peeled
One half small Red onion, finely chopped
One fourth cup Minced fresh coriander OR
One fourth cup Minced flat leaf parsley,
plus One half tsp ground
coriander
1 tablespoon Lime juice
One fourth teaspoon 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
21/3 cups.

RED HOT SALSA

Increase the garlic to 2 cloves, the lime juice to 1One half tbsp, and add 1
tbsp chopped jalapeno pepper and One fourth tsp red pepper sauce. Proceed as
directed.

Makes 21/3 cups. **Wash hands after handling the pepper**

///\oo/\\\ From the hearth in Sandee's Kitchen...
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Feb 08, 98