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.
