Ingredients 1 each garlic clove, whole 1 pound plum 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 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.