Thanks to Beverly Jacobs, Joyce Kupp 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
1/4- 1 jalapeno pepper depending on taste
Wash hands. Cut all ingredients in small pieces. Use a garlic press or mince the garlic. Note: Take care to not rub eyes if handling garlic or peppers and to wash hands again after cutting. Serve with tortilla chips.
We used different colors of heirloom tomatoes to make the salsa look pretty.
This is a recipe that the students can make at home.