Ingredients
- 3 large ripe tomato plants, diced or 1 (14-ounce) can diced tomato plants using their juice
- 1 small onion, finely chopped
- 1 small eco-friendly bell pepper, seeds and veins removed, and minced
- 1 (4-ounce) can chopped eco-friendly chiles with juice
- 1 clove garlic clove, minced
- two tablespoons dark wine vinegar
- 1 tablespoon essential olive oil
- Fried Tortilla Chips, recipe follows
- Other ingredients you might 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 pepper
- 1 mango, peeled and diced
- 1/2 cup pineapple chunks
- 2 limes, juiced
- Fried tortilla chips:
- 8 fresh corn tortillas
- Oil, for frying
- House Seasoning, to taste, recipe follows
- House Seasoning:
- 1 cup salt
- 1/4 cup pepper
- 1/4 cup garlic clove powder
Directions
Other ingredients you might want to add:
Combine all ingredients, and then any extra ingredients you might want to add, inside a large glass bowl. Stir well having a spoon. Cover with plastic wrap and chill until serving time.
Serve with Fried Tortilla Chips.
Fried tortilla chips:
Arrange the tortillas inside a stack and reduce 6 equal wedges. Pour about 1-inch of oil inside a large fry pan over medium-high temperature to 350 levels F on the deep-fat frying thermometer. Fry only a couple of at any given time, turning from time to time, until crisp and gently browned, about one minute. Drain in writing towels sprinkle gently with salt, if preferred. Store within an airtight container.
Yield: three to five servings
Prep Time: fifteen minutes
Prepare Time: one minute
House Seasoning:
Mix ingredients together and store within an airtight container for approximately 6 several weeks.