Prep: Roughly chop the onion, garlic, tomatoes and cilantro. Stem and seed the jalapeño (see notes). Juice the lime.
Process: Place the onions, garlic, pepper and tomatoes in a food processor, followed by the rest of the ingredients. Use the pulse button to process the salsa for a second or two a couple of times. Use a plastic spatula to scrape down the sides and then pulse again a couple more times or until the salsa reaches your desired consistency. Don't over process!
Enjoy: Drain off any liquid if desired (the amount of liquid will vary depending on the type and ripeness of the tomatoes), and serve immediately. Salsa will stay fresh for up to 4 days in the fridge.
Notes
Jalapeño: Be careful when working with jalapeño as the juices can sting if you have any open cuts on your hands (in that case, use thin rubber or latex gloves to handle.)Spice level: For medium to hot salsa, you can leave in some or all of the jalapeño seeds. For milder salsa, or if you're preparing the salsa for kids, use just a quarter or half of a jalapeño pepper with no seeds (or leave the jalapeño out altogether.)No food processor: If you don't have a food processor, you can still make this recipe! You'll just need to finely dice the veggies instead, and mince the garlic and jalapeño.