Salsa and chips recipe

I love eating nachos and salsa, but commercial salsas tends to contain a lot of salt.  And tortilla chips too...

I came across this salsa recipe  in a Tupperware party a few years ago, and I did adapt it to my taste:

You’ll need:
1 can ( 540 ml) of diced tomatoes, drained
2 colored peppers ( I like 1 yellow and 1 orange),
1 small jalapeno pepper ( more or less, I usually use only half of it)
2 small onions
½ - 1 cup Coriander, chopped , as much or as little as you want.
The juice of 1 lime
You can add salt or a little bit of chilli powder if you want.

If you have a food processor, put everything in its jar and chop.  If you don’t, chop everything by hand to have ¼- ½ inch pieces of veggies and then add the lime juice and optional seasoning and mix.
Store in a sealed bowl in the fridge, for up to 1 week.

Now that you have salsa, you need chips, don’t you?
Cut a few pita breads in 3 inches triangles, put them on a cookie sheet, add a bit of olive oil (and seasoning if you want) .Put that in a preheated oven (400 to 450 degrees) 5 to 10 minutes and keep an eye on them.  You don’t want  them too brown, just a little crispy.

Enjoy with your favourite salsa or dip!