Ingredients
2 cups fresh tomatoes, diced
1 small jalapeno, seeded and diced
1 TBSP lime or lemon juice
1 small sweet onion, minced
1/4 cup green onions, minced
4 garlic cloves, minced
1 bunch cilantro, washed, stemmed and minced
1/2 - 1 tsp salt (to taste)
1 tsp honey/agave/maple syrup
Instructions
Combine everything in a large jar and shake well. Keeps refrigerated for about a week.
Baked Chips:
12 corn tortillas
1/2 tsp. salt
1 Tblsp. lime juice
Sprinkle tortillas with lime juice. Stack 6 tortillas and carefully cut into 6ths. Repeat with remaining tortillas. Place triangle on parchment lined baking sheets in single layer. Sprinkle with salt. Bake at 450 degrees for about 6-8 minutes, turning once half way through baking. Chips should be golden brown. They will crisp up as they cool. Store chips in large ziplock bag.