|This recipe is liked by 9 person(s).|
Nb persons: 4
|1 pound||ripe tomatoes, cored, finely diced, but not peeled|
|1/2 small||red onion, finely chopped|
|1/4 cup||fresh coriander, chopped|
Put the clove of garlic whole in a saucepan of boiling water and let it cook 2 minutes. Drain well and chop it finely. Mix it in a bowl with the other vegetables, the juice of the half lemon and the salt. Cover with a plastic wrap and let it rest at room temperature at least 1 hour. Transfer the salsa to a preserving jar. It keeps in the refrigerator up to 10 days.
Eat with tortilla chips.