Basic salsa

    
1eagarlic clove, whole
1lbplum tomatoes, cored, finely diced but not peeled
1/2eared onion, finely chopped
1/4ccoriander, fresh, minced or 1/4 c flat leaf parsley, fresh, minced
1/2tspcoriander, ground
1tblime juice
1/4tssalt
Directions:
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. Notes:  Wash hands after handling the pepper!   Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes.