Salsa Gringa

Salsa Gringa

• 1 c fresh tomatoes, any variety (diced)
• 1/2 small white onion (diced)
• 2 hot peppers – you choose depending on your hot meter tolerance (minced)
• 3 cloves garlic (minced)
• 1/4 c cilantro, equal to a large handful (minced)
• 1/4 c basil (minced)
• 1 lime (juiced)
• 3-4 twists of freshly ground pepper

Dice, mince and juice the above ingredients, throw it in a bowl, give it a couple stirs and serve!

*Have you ever tried fresh tortilla chips? You need a small deep fat fryer for this adventure! Fill the fryer to the “line” with vegetable oil and heat to 450 degrees. Cut a stack of fresh little corn tortillas into pie pieces. 10 – 12 at a time ease the pie pieces into the hot oil. Fry for 3-4 min. or until crisp and lightly browned. I use a huge pair of tongs to wrestle them around in the hot oil. If you do this as they cook it gives them shape – appears more chip-like!