Screen shot 2013-07-24 at 9.10.24 PM We’ve got tomatoes, jalapeno peppers and cilantro galore out back right now just waiting to become salsa. And even if you don’t, the farmers’ markets grew it for you. Make this recipe once, and you’re not likely to ever use store-bought salsa again.


Eat it by the spoonful, pour it over burritos or munch on chips and salsa for Shabbos lunch. The salsa will last in the fridge for about 10 days.

For a really authentic treat, try the homemade chips below.

4 large or 6 tomatoes
3 scallions
1 clove of garlic
1/2 a seeded jalapeno pepper
1/2 salt
juice of one lime
1/4 cup fresh cilantro
1T olive oil

Roughly chop the tomatoes, and onion. Remove the seeds from the jalapeno. Combine all the ingredients in the food processor and then chill.

Mexican corn tortillas
Olive oil
Kosher salt

Cut the desired number of tortilla in triangles or strips. Add tortillas, olive oil and lime to a plastic zip lock bag and shake until fully covered. Spread the tortillas on a baking sheet and sprinkle with salt. Bake at 350 for 6-7 minutes.

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