Avocado Salsa

¾ pound plum tomatoes cut into wedges

1 small onion cut into wedges

¼ cup lightly packed fresh cilantro leaves

1 jalapeno pepper, seeded

½ teaspoon minced garlic

½ teaspoon salt

1 large ripe avocado, peeled and diced

Tortilla chips

In a food processor, combine the first six ingredients. Cover and pulse until coarsely chopped (do not over process); drain liquid. Transfer to a bowl; stir in avocado. Serve with chips. Refrigerate leftovers.

Yield: 2.5 cups