Place all ingredients in the order listed, except the chips, in the blender jar and pulse just until chunky, 3 to 4 times.
Avoid over-mixing. Chill for 1 hour to allow flavors to marry. Serve with crispy baked corn or flour tortillas.
For Mango Pineapple Salsa
Omit 2 tomatoes and the chipotle chile. Add 1 cup mango chunks, 1/2 cup pineapple chunks, 1/2 seeded jalapeño pepper and 1 pitted avocado, quartered.
Pulse just 2-3 times until chunky.
For Smoky Hot Salsa
Increase the chipotle chilies to 1-2, according to taste. Add 1-2 teaspoons chipotle sauce, according to taste.
Pulse as directed.
Cook’s Hint: There are endless possibilities when it comes to salsa. Try it on baked potatoes, toss salsa into salad greens for a healthy take on dressing, add salsa to scrambled eggs, or stuff salsa into boneless chicken breasts before baking. Keep fresh salsa close at hand for innovative, delicious add-ins.