Categories: Dips, Condiment, Salsa 
      Yield: 2 servings 
  
      1    Whole clove garlic                1/4 c  Minced flat leaf parsley, 
      1 lb Ripe plum tomatoes, cored                -plus 1/2 tsp ground 
           -and finely diced but not                -coriander 
           -peeled                             1 tb Lime juice 
    1/2 sm Red onion, finely chopped         1/4 ts Salt 
    1/4 c  Minced fresh coriander OR       
  
  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...