To get the most flavor out of the tomatoes, roast them on a sheet pan for about 15 minutes in a 400 F degree oven.
2 heirloom tomatoes
While the tomatoes are roasting, chop the remaining ingredients and muddle together in the molcajete (mortar and pestle) with the 1/2 tsp salt
1/2 cup onion, 1-2 tsp jalapeno, 1 clove garlic, 1 tbsp cilantro, 1/2 tsp salt
Add the tomatoes to the mortar and grind together with the other ingredients (depending on the size of your molcajete, this may need to be done in 2 batches)
Enjoy with the freshly baked chips and store any remaining salsa covered and in the refrigerator.