Basic Salsa Recipe
Yield: 2 ServingsRecipe by luhu.jp
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 1/2 tsp ground coriander
1 tbsp: Lime juice,
1/4 tsp: 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 Sandees Kitchen...
Source from luhu.jp
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 Sandees Kitchen...
Source from luhu.jp