Basic Salsa Recipe

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.

Step 1

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**

From the hearth in Sandee's Kitchen...

Things You'll Need

  • 1 Whole clove garlic
  • 1lb Ripe plum tomatoes, cored
  • -and finely diced but not
  • -peeled
  • 1/2sm Red onion, finely chopped
  • 1/4c Minced fresh coriander OR
  • 1/4c Minced flat leaf parsley,
  • -plus 1/2 tsp ground
  • -coriander
  • 1tb Lime juice
  • 1/4ts Salt

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