Salsa Fresca Teri Tsang Barrett   From Every Day with Rachael Ray June-July 2008 MAKES 5 CUPS Prep Time: 5 min 1 cup packed coarsely chopped cilantro 2 cloves garlic 1/2 onion, coarsely chopped 1 jalapeño chile, halved lengthwise 2 1/2 pounds ripe tomatoes (7 or 8), cored and quartered Juice of 1 lime Salt 1. Using a food processor, pulse the cilantro and garlic together for 30 seconds. Scrape down the sides, add the onion and jalapeño and pulse until finely chopped; transfer to a medium bowl. 2. Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add to the cilantro mixture. Stir in the lime juice; season with salt.

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