Side Pannel
Basic Salsa
Ingredients List
- 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
Directions
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**
///\oo/\\\ From the hearth in Sandee's Kitchen...
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**
///\oo/\\\ From the hearth in Sandee's Kitchen...
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