Ingredients

1 large bowl.

Colander & Chopping block (You may use a food processor, but only for the tomatoes).

1 sharp chef’s knife.

1-2 bags tortilla chips.

6-8 Ripe red tomatoes.

1 large white onion.

1 bunch of cilantro.

2-3 jalapenos, depending on desired heat. Also, less seed equals less heat.

2 cloves of garlic.

1-2 limes.

1 tsp. ground cumin.

1 tsp. ground Chile powder.

1 tsp. Sugar.

1 /2 tsp. kosher salt (plain is ok).

1-2 tbsp. Extra Virgin Olive Oil.

Preparation

  1. Chop & add tomatoes and let drain in the colander. Add to bowl when drained.
  2. Chop & add onion.
  3. Chop cilantro (remove thick end of stems).
  4. For mild salsa, remove seeds & ribs from jalapenos & chop. For spicier salsa, leave in seeds & ribs.
  5. Chop/crush garlic.
  6. Add cumin, Chile powder, salt, & sugar. FYI - Adding the salt will leach more water out of the mix so drain again in colander, if desired.
  7. Cut lime(s) in half & squeeze into bowl.
  8. Mix thoroughly.
  9. Cover & place in fridge for several hours so that flavors can meld.
  10. Serve with tortilla chips.
  11. Enjoy!!