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3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1 (4-ounce) can chopped green chiles with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
Fried Tortilla Chips, recipe follows
Other ingredients you may want to add:
1 small red onion, finely diced
2 (15-ounce) cans black beans, drained and rinsed
1 large avocado, peeled and diced
Salt and freshly ground black pepper
1 mango, peeled and diced
1/2 cup pineapple chunks
2 limes, juiced Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.
Serve with Fried Tortilla Chips. Fried tortilla chips:
8 fresh corn tortillas
Oil, for frying
House Seasoning, to taste, recipe followsArrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.
Yield: 3 to 5 servings
Prep Time: 15 minutes
Cook Time: 1 minuteHouse Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powderMix ingredients together and store in an airtight container for up to 6 months.
Other Recipes from this Episode
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