Salsa Roja with toasted tortilla chips



For 2 – 4 dippers:

1 jalapeno pepper, cut in rings
1/2 red onion, chopped
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 Tbs fresh minced herbs: traditional cilantro or a blend of:
mint, parsley, basil, terragon etc.
2-3 ripe tomatoes, crushed or chopped in small cubes
1/2 cup canned, crushed tomatoes (more to taste)
1/2 organic cubanel pepper, cubed
2-3 Tbs lime juice
Hot sauce to taste

2 tortillas

In a blender, chop jalapeno, onion, garlic, salt and pepper.
Add minced herbs, tomatoes and lime.
Blend well, add hot sauce to taste. Chill until serving
(Sauce may produce water that you will have to drain)

Cut the tortillas in small strips or triangles, heat a frying pan
and roast the chips, frequently stirring. Serve Salsa with warm chips and some sprigs of fresh herbs.

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