Yield: 2 Servings
|2 \N||Medium tomatoes, quartered|
|1 \N||Medium onion, quartered|
|2 \N||Jalapeno chiles, halved seeds removed, optional|
|1 tablespoon||Lime or lemon juice|
|1 tablespoon||Chopped cilantro, optional|
Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups.
Printed in the November 27, 1992, issue of the Los Angeles Times.