Fresh Salsa

Nothing completes a 'Mexican' meal better than Fresh Salsa. This recipe comes from a great cook and long time friend Mary Ann. If a recipe comes from Mary Ann you know it will be a keeper.
I have been making fresh salsa for years, tried many recipes but always come back to this one. It is simple, just six ingredients and can be made year round. I make it in my food processor so it is quick too.
Fresh Salsa
2 pounds Roma tomatoes (this is what the Roma was created for)
1/2 bunch cilantro
1 small white onion
1 jalapeno
juice from 2-3 limes
1 teaspoon salt
I quarter the onion and put it in the food processor along with the jalapeno and cilantro. Pulse it a few times--it smells wonderful. Core the tomato, cut it in half and squeeze out the juice (if you skip this step you will have very watery salsa). Put tomatoes in food processor and pulse a few times--don't over do it. Add salt and lime juice to taste, serve with chips (I like Tostitos Scoops) and it will disappear in minutes! It is that good.