Basic Salsa

By following the simple steps, you will be able to make a great companion for tortilla chips, tacos and sandwiches!

Yields:	2 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

Ingredients

1	each	garlic clove	whole
1	pound	italian plum (roma) 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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