Homemade salsa & chips

Everything tastes better to me if it’s homemade.

What you’ll need:

For chips:

1 pkg corn tortillas
Oil to fry in
Table salt to taste

For salsa:

2 cans diced tomatoes, drained well
½ c onion, chopped
2 cloves garlic, chopped finely
¼ c cilantro, chopped
1 Tbl lime juice
½ tsp coarse salt (kosher or sea)
1 - 2 jalapeno peppers, chopped finely

Instructions:

For chips:

Stack the tortillas and using a sharp knife, cut into quarters. Heat the oil in a flat skillet until hot. Place tortilla wedges in the oil about 4 at a time. Do not overcrowd. Cook for about a minute on one side, then using tongs, turn over and cook about a minute on the other side or until crisp. Drain on paper lined towels. Salt while hot, if desired.

For salsa:

Mix all ingredients together, stirring well. Refrigerate any leftovers. Makes about 2 ½ cups of salsa.

Cost:
tortillas - $1.18
diced tomatoes - $0.89
onion - $1.12
cloves - $1.12
limes - $1.99/4
jalapeno - $1.08
Total - $6.78