Pico de Gallo

Makes about 2 cups

¼     cup fresh cilantro, stems discarded
2      small scallions, cut into 1-inch pieces
1      small garlick glove
1      jalapeño, seeded, cut in to ½-inch pieces
¾     teaspoon kosher salt
2      cups grape tomatoes
1      teaspoon fresh lime juice

Nutritional information per serving (¼ cup):
Calories 11 (7% from fat) • carb. 2g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 287mg • calc. 7mg • fiber 1g

1. Insert the chopping blade into the work bowl of the food processor.
Add the cilantro, scallions, garlic and pulse to chop, about 10 pulses.
Add the salt, tomatoes and lime juice and pulse to chop until desired
consistency is reached, about 8 to 10 pulses.
2. Taste and adjust seasoning accordingly.
Depending on desired consistency, strain salsa to remove excess liquid.