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Fresh Salsa

Photo: Becky Luigart-Stayner; Styling: Amy Burke
Hands-on time 15 mins
Total time 15 mins
Yield Makes about 4 cups
Serve salsa with chips to munch on before—and during—the main meal.


  • 1/4 medium-size sweet onion, coarsely chopped
  • 1 small garlic clove, quartered
  • 1 jalapeño pepper, seeded and quartered
  • 1/4 cup loosely packed fresh cilantro leaves
  • 2 pounds tomatoes
  • 1 lime
  • 1 1/4 teaspoons salt
  • Tortilla chips

How to Make It

  1. Pulse first 4 ingredients in a food processor until finely chopped.

  2. Cut each tomato into 4 pieces. Cut core away from each piece; discard core. Add tomatoes to food processor in batches, and pulse each batch until well blended. Transfer to a large bowl. Squeeze juice from lime over salsa, and stir in salt. Serve with chips.