Recipe from the Susan Powter recipe book.
 3 med. tomatoes, cut into chunks
 1 med. green bell pepper, seeded and cut into chunks
 1 scallion, with top, cut into large pieces
 2 Tbs. chopped fresh cilantro, optional
 1/2 jalapeno pepper, seeded and minced (include seeds for a
 hotter salsa)
 1 Tbs. freshly squeezed lime juice
 1/2 tsp. fine sea salt
 Put all the ingredients into a food processor fitted with the
 metal blade and pulse to coursely chop.  The salsa will keep up
 to a week in the refrigerator.
 Serves 6
 Calories: 24 (1/2 cup)
           fat: 0 gm, 0% fat