SALSA:

2-3 lb. Roma tomatoes
3-4 large garlic cloves
1 bunch of cilantro
2 medium red onions
1 small lime
1 large Hungarian wax pepper (mild)
salt and pepper

Dice tomatoes and add to large bowl. Salt to taste. Mince garlic and chop onion, add to tomatoes. Then chop cilantro coarsely. add to tomatoes. Squeeze juice of 1 lime over top of tomatoes. Carefully cut pepper down the middle. Remove seeds and vane (if more heat is desired leave the vane in). Chop into small pieces and add to tomatoes. Add more salt and pepper if needed.

Refrigerate for 2 to 3 hours or overnight before serving.

CHIPS:

1 pkg. taco shells
olive oil
salt

Cut shells into triangles, brush with olive oil and sprinkle with salt. Bake until golden.

These can also be deep fried. Just sprinkle them with salt when they come out of the oil.

Variation: If more heat is desired use a Scotch Bonnet or 1 more Hungarian pepper.

Submitted by: Erin S.