5 minute salsa

2 15-oz cans diced tomatoes, drained well, juice from one can reserved

1 small onion, cut into 1/2-in pieces

1-2 jalapenos, seeds and ribs removed, cut into 1/2-in pieces

1/3 cup lightly packed cilantro leaves and tender stems, very roughly chopped

1/2 teaspoon kosher salt

1-2 teaspoons fresh lime juice

1. Put the tomatoes, onion, and jalapeno in the bowl of a food processor fitted with a metal blade. Pulse 2-3 times (3 seconds each pulse), scrape down the sides of the bowl. Add the cilantro and pulse 1-2 more times, or until the salsa is the consistency you want. Transfer the salsa to a bowl and stir in the salt and lime juice.

2. Store covered in the fridge for up to 4 days (though it never lasts that long at my house).

Makes about 2 1/2 cups salsa.