Salsa for Tortilla Chips
(Juan’s version)

Vegetable oil
1 rib of celery, diced
1 small green bell pepper, diced
1 can petite-cut tomatoes
1 teaspoon vinegar (apple cider or similar, or to taste)
1 teaspoon sugar
˝ teaspoon cayenne pepper, or to taste
˝ teaspoon salt, or to taste
˝ to 1 teaspoon cornstarch

Saute the celery and bell pepper until a bit soft. Add the tomatoes, vinegar, sugar, cayenne, and salt. Bring to a boil. Simmer a few minutes. Make a slurry out of the cornstarch and water. Add to the tomato mixture and stir so it won’t clump together. The consistency of the salsa must be barely thickened. Taste the seasoning and adjust as necessary. Chill before serving.

JC, Dec. 19, 2004