Title: Basic salsa
 Categories: Dips, Condiments
      Yield: 2 servings
 
      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
 
  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...