Salsa Fresca


1 pint cherry tomatoes
1 teaspoon salt (or to taste)
1/2 cup chopped red Spanish onion or sweet salad onion
1/4 cup fresh lime juice
2 medium fresh jalapeños, seeded and minced
1/4 cup chopped cilantro leaves
1 teaspoon extra-virgin olive oil


Wash the tomatoes. Chop in the food processor, pulsing on and off. Remove and add the salt. Fold in the remaining ingredients. Cover and allow to sit at room temperature for 30 minutes for flavors to blend. Serve with fat-free chips or reduced fat tortilla chips.

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