Five-Minute Tomato Salsa

The Quick Recipe (p. 16)

1/2 small jalapeno chile or 1/2 chipotle chile in adobo sauce, minced

1/4 small red onion, peeled and root end removed

1 small clove garlic, minced or pressed (about 1/2 teaspoon)

2 tablespoons packed fresh cilantro leaves

1/4 teaspoon salt

Pinch ground black pepper

2 teaspoons juice from 1 lime

1 can diced tomatoes, drained (14 1/2 ounce can)

Pulse all the ingredients except the tomatoes in the workbowl of a food processor until minced, about five 1-second pulses, scrapping down the sides of the bowl as necessary. Add the tomatoes and pulse until roughly chopped, about two 1-second pulses. Transfer the mixture to a fine-mesh sieve and allow the excess moisture to drain, about 1 minute. Transfer the salsa to a serving bowl; serve.

The salsa can be covered with plastic wrap and refrigerated for up to 2 days.