In the bowl of a food processor, combine all ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.
Yield: 1 cup
3 ripe plum tomatoes (about 3/4 pound) or 1(14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onion
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
1/4 teaspoon salt
1/2 teaspoon red hot sauce (recommended: Emeril's Hot Sauce)