3 to 5 lb. tomatoes, diced
5 to 15 jalapenos
1 to 2 bunches Spanish onions
1 bunch cilantro
1 tbsp. heaping crushed garlic
4 tsp. salt

Fry jalapeno pepper in hot oil (best if olive oil is used). Peel and dice. Dice tomatoes, onions; set aside. Cut up cilantro down to the stems. Mix jalapenos, tomatoes, onions, cilantro, garlic and salt until well mixed. Chill in refrigerator. Serve with tortilla chips.