Salsa Cruda (La Times)

2 Medium tomatoes, quartered

1 Medium onion, quartered

2 Jalapeno chiles, halved

- seeds removed, optional 1 tb Lime or lemon juice

1/2 ts Salt

1 tb 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.