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 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** |
