Tomato Salsa with Tortilla Chips

Ingredients

• 5 fleshy tomatoes
• 1 red onion
• 1 garlic clove
• 1 chili pepper
• Salt
• Pepper (freshly ground)
• 1 untreated lime (juice)
• 5 tbsp olive oil
• 1 bunch cilantro leaves

Instructions

1. 1.

   Blanch the tomatoes for a few seconds, shock them in cold water, peel, quarter, seed and dice finely. Peel and finely mince the onion and garlic. Wash the chili pepper, cut it lengthwise, remove seeds, strip the white pith, and dice the flesh finely.

2. 2.

   Combine all ingredients with tomatoes, stir in salt, pepper, lime juice and oil. Chop half a bunch of cilantro leaves and fold them in; cover and refrigerate for 2 hours. Before serving, roughly chop the remaining cilantro and sprinkle on top. Serve with nachos if desired.