Basic Salsa - 1 Recipe - Cooking Index
Basic Salsa - 1 Recipe - Cooking Index
| 1 | Whole clove garlic | |
| 1/4 cup | 23g / 0.8oz | Minced flat leaf parsley |
| 1 lb | 454g / 16oz | Ripe plum tomatoes - cored |
| 1/2 teaspoon | 2.5ml | Ground - and finely diced |
| 1 tablespoon | 15ml | Lime juice |
| 1/2 tablespoon | 7.5ml | Red onion - finely chopped (small) |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 cup | 23g / 0.8oz | Minced fresh coriander or |
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, 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 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.
Source:
Patricia Wriedt - Mexico City
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