Homemade Chips & Salsa

I think my favorite part of growing tomatos is going to be the fresh salsa!! I had a nice lot that I pulled this week and decided salsa was just what I needed.

I found this neat little trick online to peeling tomatos very easily. First, you boil water. Once it's rolling, drop the tomatos in for about 30 seconds to 1 minute.

Transfer the tomatos to a bowl of ice water. The skin just peels right off, it's amazing.

I like simple salsa so this is basically pico de gallo but soupier! I chopped an onion and a garlic clove and tossed them in the food processor.

I pulled a hot red pepper from the garden. Side note: I have no idea what kind of pepper this is. It's supposed to be a red bell pepper but trust me, it's not! I also pulled a green bell pepper from the garden. I chopped them both and added them to the onion and garlic. I gave the food processor a couple good pulses once I had them all together.

I took my peeled tomatos and either threw them in whole or roughly chopped. I let the food processor go for about 30 seconds and stopped.

Then I realized we didn't have any tortilla chips. Sad day, I tell ya. Of course, I am stubborn and didn't let that stop me. I took about 8 tortillas from the fridge and cut them in quarters. I used oil to coat both sides and salted them. Set the oven to about 400-450 and let them cook about 5-7 minutes. It doesn't take long so you have to pay attention or they'll burn.

Yay. Chips and salsa. Thanks to Janet Potter for the lovely blue bowl she made. It's the perfect sized salsa bowl :-)