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.
RED HOT SALSA: Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1 tbsp chopped jalapeños pepper and 1/4 tsp red pepper sauce. Proceed as directed.Servings: 2-1/3 cups