Basic Salsa
By following the simple steps, you will be able to make a great companion for tortilla chips, tacos and sandwiches!
Yield
2 servingsPrep
20 minCook
10 minReady
30 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
garlic cloves
whole |
|
1 | pound |
italian plum (roma) tomatoes
cored, finely diced but not peeled |
|
½ | each |
red onion
finely chopped |
|
¼ | cup |
coriander
fresh, minced or 1/4 c flat leaf parsley, fresh, minced |
* |
½ | teaspoon |
coriander
ground |
|
1 | tablespoon |
lime juice
|
|
¼ | teaspoon |
salt
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
garlic cloves
whole |
|
453.6 | g |
italian plum (roma) tomatoes
cored, finely diced but not peeled |
|
0.5 | each |
red onion
finely chopped |
|
59 | ml |
coriander
fresh, minced or 1/4 c flat leaf parsley, fresh, minced |
* |
2.5 | ml |
coriander
ground |
|
15 | ml |
lime juice
|
|
1.3 | ml |
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 2⅓ cups.
RED HOT SALSA Increase the garlic to 2 cloves, the lime juice to 1½ tbsp, and add 1 tablespoon chopped jalapeno pepper and ¼ teaspoon 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.