This is great with chips or as a side to grilled fish or cheese-stuffed chilis.
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20 small juliet or 10 roma tomatoes
3-5 jalapeno chilis
1/2 red onion
1 lime, juiced
1/2 bunch cilantro, chopped
Salt & Pepper, to taste
- Cut the tomatoes in half lengthwise, squeeze out some of the juice and seeds if you want, and lay them skin side up in a single layer in the Big Mouth Chopper (with the small dice disk). Thwack! Repeat until you have diced all the tomatoes.
- Cut the chilis in half lengthwise and scoop out the seeds and ribs. (I use disposal surgical rubber gloves that I buy by the box at Costco to do this--it saves you from the forgot-to-wash-my-hands-and-just-scratched-my-eye pain and drama!). Lay the chilis skin side up in a single layer in the Big Mouth Chopper and (you got it) Thwack!
- Cut the onion into pices that will fit in the chopper with the layers of the onion parallel to the surface of the chopper, and (all together now) Thwack!
- Mix all of this with the remaining ingredients, get your chips, serve it in the Salsabol, and ENJOY!
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