Basic Salsa

• 1 each garlic cloves whole
• 1 pound italian plum (roma) tomatoes cored, finely diced but not peeled
• 1/2 each red onion finely chopped
• 1/4 cup coriander fresh, minced or 1/4 c flat leaf parsley, fresh, minced
• 1/2 teaspoon coriander ground
• 1 tablespoon lime juice
• 1/4 teaspoon salt

1. Drop the garlic into a small saucepan of boiling water.
2. Let boil, uncovered, over moderate heat for 2 minutes.
3. Drain well, then mince.
4. Place the minced garlic in a medium sized bowl and mix in the tomatoes, onion, coriander, lime juice, and salt.
5. Cover with plastic food wrap and let stand at room temperature for 1 hour.
6. Transfer the mixture to a 1 quart preserving jar.
7. Keeps in the refrigerator for 10 days.
8. Makes 213 cups.
9. RED HOT SALSA Increase the garlic to 2 cloves, the lime juice to 1 1/2 tbsp, and add 1 tablespoon chopped jalapeno pepper and 1/4 teaspoon red pepper sauce.
10. Proceed as directed.
11. Notes: Wash hands after handling the pepper!
12. Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes.

garlic, italian plum, red onion, coriander fresh, coriander ground, lime juice, salt

Taken from recipeland.com/recipe/v/basic-salsa-513 (may not work)