Fresh chili and tomato salsa

Ingredients:

Salsa

• 3 large ripe tomatoes, diced, or 1 can (400 g) of diced tomatoes in their own juice
• 1 can chopped green chili pepper with juice
• 1 small green bell pepper, chopped (seeds and membranes removed)
• 1 large onion, finely chopped
• 1 crushed clove of garlic
• 2 tablespoons red wine vinegar
• 1 tbsp. l. olive oil
• Fried tortilla chips, see recipe below

Additional ingredients

• 2 cans (425g) black beans, or thick black bean soup
• 1 large avocado, peeled and diced
• 1 mango, peeled and diced
• 1/2 cup pineapple chunks
• 1 small red onion, finely diced
• Salt and freshly ground black pepper
• Juice of 2 limes

Fried tortilla chips

• 8 fresh corn tortillas
• Oil for frying
• Homemade seasoning, to taste, see recipe below

Homemade seasoning

• 1 tbsp. salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Preparation:

1. In a large glass bowl, combine the tomatoes, chili peppers, onion, garlic, olive oil, and wine vinegar, along with any other ingredients you like. Mix well with a spoon. Cover with plastic wrap and refrigerate until serving.
   
   Serve with fried potato chips tortillas.

2. Fried tortilla chips

   
   Stack the tortillas and cut into 6 equal triangles. Add 1 inch of oil to a large skillet and heat over medium-high heat to 350°F (180°C) (check with a thermometer). Fry a few pieces at a time, turning occasionally, until the chips are golden brown and crispy, about 1 minute. Place on a paper towel to drain excess oil and sprinkle lightly with salt, if desired. Store in an airtight container.
   
   Homemade seasoning: Combine salt, black pepper, and garlic powder and store in an airtight container for up to 6 months.