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Basic Salsa

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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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