Thanks to Anna Zander and Laurie Vander Veen for helping.
8 tomatoes (assorted colors if possible) cut in small pieces
1/4 bunch of cilantro, torn in small pieces
2 cloves of garlic
3 green onions
3 T. lime juice
3 T. olive oil
1 jalapeno pepper
Wash hands. Cut all ingredients in small pieces. Note: Take care to not rub eyes if handling garlic or peppers and to wash hands again after cutting. Serve with tortilla chips.
We discussed the importance of having food look attractive. Here we used different colors of heirloom tomatoes.
This is a recipe that the students can help make at home. We used plastic knives.