|
| Home
-> [Central American, Condiments, Dips & Spreads, Mexican, North American, South American] -> [Basic salsa Recipe] |
| |
| |
Basic salsa
|
| Artist: |
_ |
| Categories: |
Central American, Condiments, Dips & Spreads, Mexican, North American, South American |
| Yield: |
2 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| | Whole clove garlic | | 1
| lbs | Ripe plum tomatoes, cored | | | -and finely diced but not | | | -peeled | | 1/2
| small | Red onion, finely chopped | | 1/4
| cup | Minced fresh coriander OR | | 1/4
| cup | Minced flat leaf parsley | | | -plus ?tsp ground | | | -coriander | | 1
| tbsp | Lime juice | | 1/4
| tsp | Salt |
|
Procedures:
| 1 | Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for tex mex dishes | | 2 | prep time: 15 minutes cook time: 2 minutes. | | 3 | drop the garlic into a small saucepan of boiling water. | | 4 | Let boil,uncovered, over moderate heat for 2 minutes. | | 5 | Drain well, then mince. | | 6 | Place the minced garlic in a medium sized bowl and mix in the tomatoes,onion, coriander, lim juice, and salt. | | 7 | Cover with plastic food wrap and let stand at room temperature for 1 hour. | | 8 | Transfer the mixture to a 1 quart preserving jar. | | 9 | Keeps in the refrigerator for 10 days. | | 10 | Makes 2-1/3 cups. | | 11 | red hot salsa | | 12 | increase the garlic to 2 cloves, the lime juice to 1-?tbsp, and add 1 tbsp chopped jalapeno pepper and ?tsp red pepper sauce. | | 13 | Proceed as directed. | | 14 | makes 2-1/3 cups. | | 15 | **wash hands after handling the pepper** | | 16 | ////\ from the hearth in sandee"s kitchen... |
|
|
|
| |
| |
| |
|
|
|
|
|
|