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Place all ingredients except for tomatoes in a food processor and pulse a few times until minced. Add tomatoes and pulse until roughly or finely chopped, depending on desired consistency. Avoid over processing, which will make the salsa watery. Place salsa in a bowl and adjust seasoning.
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Serve with tortilla chips (my recommendation: add sour cream as an additional dip) or with wraps, meat, fish, etc.
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Salsa will keep for up to 2 days in the refrigerator. Wrap tightly with plastic wrap.