Ingredients: 

2 cups peanut oil

10 medium flour tortillas

1 tbsp. Salt

8 large ripe tomatoes

1 medium green bell pepper diced

1 medium red onion diced

½ cup fresh cilantro minced

1 medium fresh jalapeno chopped fine

1 medium garlic clove minced fine

1 tsp. ground cumin

1 tsp. ground black pepper

1 medium lime juiced

Directions: 

In a large skillet pre-heat the peanut oil to 350 – 365 degrees. Slice the tortillas into eights forming wedges. Place the individual wedges into the hot oil until the surface is full for 1 minute. Turn the wedges over, cook for another 30 seconds. Remove from the hot oil when golden brown. Place on paper towels and salt to taste immediately. Repeat until all the wedges are cooked.

Cut the tomatoes into quarters and remove seeds. Lightly salt the tomatoes and place in a colander to drain for 30 minutes. Finely dice the drained tomato quarters and place in a large bowl. Add the diced green pepper, diced red onion, chopped Jalapeno, minced cilantro, minced garlic, ground cumin, black pepper and the juice of 1 lime. Cover the bowl and place in the refrigerator. This recipe is great to make ahead because it is best served after the ingredients have a chance to blend overnight.