When you're away from home, you miss certain things. Sometimes you miss things you'd never expect, and sometimes you crave things you always craved, even when they were readily accessible. Last week, all I could think about was a big bag of crispy, salty corn chips dipped in some hot salsa. So I went and got some green onions, green chilies, and a bag of bright red tomatoes and set to work chopping. This is a pretty basic recipe for salsa, but it was absolutely delicious, especially after sitting in the fridge for a few hours. The corn chips turned out alright, but I haven't found a way to get Masa Harina here, and regular cornmeal just won't produce tortillas or chips in the same way. But as vehicles for consuming the salsa, the ones I ended up with worked just fine. 
Homemade Salsa
3 – 4 tomatoes, chopped very finely
3 stalks of green onions, chopped finely
3 – 4 green chilies, chopped very finely (leave out seeds to reduce the heat)
3 – 5 cloves of garlic, minced
1 tbsp. olive oil
salt and pepper to taste
Lemon or lime juice to taste
Chop and combine all ingredients. For best flavor, store in refrigerator for several hours before serving. Serve as a side to corn chips, as a topping for tacos, or as a side to any other dishes (especially curries).
3 stalks of green onions, chopped finely
3 – 4 green chilies, chopped very finely (leave out seeds to reduce the heat)
3 – 5 cloves of garlic, minced
1 tbsp. olive oil
salt and pepper to taste
Lemon or lime juice to taste
Chop and combine all ingredients. For best flavor, store in refrigerator for several hours before serving. Serve as a side to corn chips, as a topping for tacos, or as a side to any other dishes (especially curries).
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