Salsa Fresca

  • 2 medium tomatoes, roughly chopped (approx 1 ½ cups)
  • 1 small white onion, diced small (2/3 cup)
  • ½ - 1 jalapeno, minced
  • 1 garlic clove, minced
  • ½ green bell pepper, diced small
  • 1 tablespoon fresh lime juice or to taste
  • Coarse salt and ground pepper
  • 1/2 cup loosely packed fresh cilantro leaves, roughly chopped

In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, green pepper, and fresh lime juice. Season with salt and pepper and stir to combine. Let sit at least 15 minutes (or covered, up to 4 hours). Stir in cilantro leaves just before serving.


Fresh Corn Tortilla Chips

  • 1 quart oil for frying
  • 1 (12 ounce) package corn tortillas, cut into 6 wedges each
  • Salt to taste

Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.