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Tomato Salsa with Blue Corn Tortilla Chips and Cream Cheese
from the summer kitchen of Sharmagne Leland-St. John

4 firm, large tomatoes, halved
1/2 onion, grated
4 cloves garlic, minced
1 bunch cilantro, stemmed and chopped
1 jalapeņo pepper, chopped fin (remove seeds for milder salsa)
1 lime, juiced
1/4 teaspoon sugar
Coarse salt, to taste
8 ounce package of Philadelphia cream cheese
blue corn flour tortilla chips

Grate the tomatoes on the largest hole of a plastic hand grater.
Do not use metal. If the tomato sauce looks too watery, drain
some off. Add the rest of the ingredients, except for the cream
cheese and the chips.. Mix well and refrigerate until ready to serve.
Taste before serving and add a bit more salt or lime juice if needed.

Unwrap the cream cheese and place in a bowl pour the salsa over it.
Place this bowl into a larger bowl and arrange the chips around the
smaller bowl.

Serve with sturdy blue corn flour tortilla chips so your guests can scoop
off a bit of the cream cheese with the salsa.

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