Salsa

• 6 medium tomatoes
• 1 Tbsp oil
• 2 Tbsp ketchup
• 2 Tbsp chopped cilantro
• 1/2 cup finely chopped onion
• 2 green chilis, finely chopped
• 1 tsp vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp sugar (optional)

Wash and dry tomatoes, then roast under broiler until skin chars.

Remove from oven, let cool.

Peel skins.

Chop half the tomatoes.

Puree the other half in the blender.

Sautee onion and chilis in 1 Tbsp oil until onion is soft.

Add ketchup, cilantro, vinegar, salt, pepper, tomatoes.

Taste, add sugar if needed.

Heat 2 minutes.

Salsa with Jalapeno

• 2 jalapeno peppers
• 1/2 small white onion
• 2 Tbsp fresh lime juice
• 1 lb plum tomatoes
• 1/2 cup fresh cilantro leaves
• salt and pepper to taste
• tortilla chips

Finely chop the jalapenos (remove seeds if you don't like heat).

Chop the onion and tomatoes (halve them and remove tomato seeds first if desired).

Chop the cilantro leaves.

In a large bowl, toss chopped jalapeno and onion with lime juice, salt and pepper.

Let sit 10 minutes.

Toss with tomatoes.

Fold in cilantro.

Serve with tortilla chips