One Minute Salsa

Makes about 1 cup
This salsa will keep for 2 days in the refrigerator.
½ small read onion
¼ cup fresh cilantro leaves
1 TBS lime juice
1 garlic clove, peeled
2 TBS canned pickled jalapenos, drained (I omit this most of the time and sometimes insert green chilies)
¼ tsp salt
1 (14.5 oz) can diced tomatoes, drained (I love to use the flavored tomatoes—sweet onion, green chilies, lime and cilantro are all yummy in this salsa)

Pulse onion, cilantro, lime juice, garlic, jalapenos (or green chilies if using), and salt in food processor until roughly chopped, about five 1-second pulses. Add tomatoes and pulse until chopped, about two 1-second pulses. Transfer mixture to fine-mesh strainer and drain briefly. Serve.
Ruth