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| 1 | cloves garlic whole |
| 1 x ca. 450 g | Ripe plum tomatoes, cored and finely diced but not peeled |
| 1/2 klein | red onion finely chopped |
| 1/4 Tasse | Minced fresh coriander Or |
| 1/4 Tasse | Minced flat leaf parsley, plus 1/2 tsp ground coriander |
| 1 Esslöffel | lime juice |
| 1/4 Teelöffel | salt |
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Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes
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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