Tomato season is coming to an end! So find some locally grown cherry, grape or sungold tomatoes and whip up a batch of this easy, fresh salsa.
All you need is:
1 pint tomatoes
1/4 sweet onion
juice of 1/2 lime
juice of 1/2 lemon
1/2 Tbs. cider vinegar
1 clove garlic
1/2 small jalepeno
salt & pepper
**I ended up leaving out the olive oil. I like the salsa better without it.**
Place all ingredients in a processor or blender. For chunkier salsa, pulse the on button only three or four times then check. For a thinner, sauce-like consistency, blend more.
Now let's make some tortilla chips.
Preheat oven to 375 degrees. (Go to 400 if your oven runs low like the one in our classroom.)
You will need:
pizza cutter or knife
cookie sheets (sheet pans)
Stack tortillas into piles of three at a time, and cut into six wedges.
Spray pan, and spread slices out over entire pan.
Spray again with oil, and sprinkle liberally with salt.
Then bake for 10 minutes, checking for crispness and a golden brown color. They may require 2-3 more minutes of baking.
Allow to cool, then enjoy with your fresh, delicious salsa!