Tomato Salsa

Yield: about 1½ cups

1    garlic clove, peeled
1    jalapeño, seeded and cut into
      ½-inch pieces
½   small onion, cut into 1-inch pieces
2    cups grape tomatoes
2    tablespoons fresh cilantro, stems
      removed
1    teaspoon kosher salt
1    teaspoon fresh lime juice

Nutritional information per serving (2 tablespoons):
Calories 6 (7% from fat) • carb. 0g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 192mg • calc. 4mg • fiber 0g

1. Insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic and jalapeño through the feed tube to finely chop. Add the onion, and pulse to chop, about 3 times. Add the tomatoes, cilantro, salt, 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.