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Preparation
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 add1 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**
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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
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Love Making Tips - Side dish | Salsas [1]
Posted by: n\a |
Rating: 0.00
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