Fresh Salsa and Homemade Tortilla Chips

We had a shipment of cherry tomatoes this week so we made fresh salsa.  This will be great to make again when we can use all ingredients from our greenhouse project!  We also made our own tortilla chips - a nice alternative to store-bought chips. One group ran out of their chips and finished their salsa with spoons! No waste in this class!

Fresh Tomato Salsa
250ml fresh tomatoes, finely diced
125ml red onion, finely diced
125ml red pepper, chopped
1 jalapeno chilli pepper, finely diced
Juice of one lime
75ml chopped cilantro (coriander)
Salt and pepper to tast
Method: Start with Chopping up tomatoes.  Prepare the chillies.  Be very careful while handling these hot peppers.  Wash your hands after handling chillies.  Combine all of the ingredients in a medium sized bowl.  Adjust taste by adding salt/lime.


Flour Tortillas           
250ml all purpose flour    
2.5ml salt       
25ml shortening      
70ml water         
Method: Combine flour and salt in mixing bowl. Work shortening into flour mixture with a pastry blender until mixture resembles coarse oatmeal. Make a well in center of flour mixture and add water; stir until combined. If mixture is still dry, add 15ml more water and mix. Knead for 3 minutes on floured counter and then divide dough into 4 balls. Roll out each ball on a floured counter until it is thin. Place rolled dough on cookie sheet and sprinkle with salt. Bake tortillas at 375F for 15 minutes, or until crisp. Cut into wedges when cooled.