Pico de Gallo

Name: Pico de Gallo
Yield: 2 1/2 cups/625 mL salsa 10 servings of 1/4 cup/50 mL salsa, excluding optional ingredient
Ingredients: 1/4 medium red onion; 1 jalapeño pepper, stemmed; 2 garlic cloves, peeled; 1 lime, juiced; 1/2 cup (125 mL) loosely packed fresh cilantro leaves; 1/2 tsp (2 mL) salt; 2 cups (500 mL) grape tomatoes, divided; Tortilla chips (optional)

Ingredients

1/4 medium red onion
1 jalapeño pepper, stemmed
2 garlic cloves, peeled
1 lime, juiced
1/2 cup (125 mL) loosely packed fresh cilantro leaves
1/2 tsp (2 mL) salt
2 cups (500 mL) grape tomatoes, divided
Tortilla chips (optional)

Directions

Cut the onion quarter into chunks. Cut the jalapeño crosswise into thirds. Combine the onion, jalapeño, garlic, lime juice, cilantro, and salt in Manual Food Processor; pump the handle until coarsely chopped.
Add half of the tomatoes; pump the handle until coarsely chopped, removing the lid and scraping down the sides of the bowl as necessary. Add the remaining tomatoes; pump the handle to chop to your desired consistency. Serve with tortilla chips, if desired.