Basic Salsa (#1435)

Serves
Ready
2
30
Minutes
Prep
Cook
20
Minutes
10
Minutes
Categories
Dips Sauces Spreads Mexican
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Ingredients

  • 1 Garlic Cloves whole
  • 1 pound Italian Plum (Roma) Tomatoes cored, finely diced but not peeled
  • 1/2 Red Onion finely chopped
  • 1/4 cup Coriander fresh, minced or 1/4 c flat leaf parsley, fresh, minced
  • 1/2 tsp Coriander ground
  • 1 Tbsp Lime Juice
  • 1/4 tsp Salt

Directions

  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, 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.
  2. Keeps in the refrigerator for 10 days. Makes 2 1/3 cups.
  3. Red hot salsa increase the garlic to 2 cloves, the lime juice to 1 1/2 tbsp, and add 1 tablespoon chopped jalapeno pepper and 1/4 teaspoon red pepper sauce. Proceed as directed.
  4. 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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