| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dips, Condiments, Salsa | 2 | Servings | ||
INGREDIENTS
| 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 |
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... Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 08, 98
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