Fresh Tomato and Corn Salsa

1 large garlic clove ½ medium onion, cut into 1-inch pieces ½ jalapeno (or to taste, depending on the heat intensity of the pepper), seeded and cut into ½-inch pieces 2 green onions, cut into 1-inch pieces ½ cup fresh cilantro 1 tablespoon fresh lime juice ¼ to ½ teaspoon sea or kosher salt pinch freshly ground black pepper pinch chili powder 2 medium tomatoes, cut into 1-inch pieces (you can substitute 1 cup grape or cherry tomatoes) 2∕3 cup frozen corn kernels, not defrosted

Nutritional information per serving (2 tablespoons): Calories 11 (6% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 35mg • calc. 4mg • fiber 0g

1. Insert the chopping blade in the work bowl. Add the garlic, onion, jalapeno, green onion and cilantro to the bowl and pulse about 5 times, or until roughly chopped; scrape bowl. Add the lime juice, salt, pepper, chili powder and tomatoes; pulse an additional 5 to 6 times. Add the corn and pulse 3 to 4 times to combine.
2. Adjust seasoning to taste. Serve with warm tortilla chips.