Fresh Salsa with Corn Chips

2 tomatoes

½ red (Spanish) onion

2 green (spring) onions

1 garlic clove, minced

½ jalapeno chile, seeded and minced

3 tablespoons chopped cilantro (fresh coriander)

3 tablespoons red or white wine vinegar

1 bag lowfat blue or yellow corn chips

Chop the tomatoes and red onion into equal-sized pieces.  Finely chop the green onion, including green portions. In a large bowl, stir together the tomatoes, onions, garlic, jalapeno, cilantro and vinegar.  Serve immediately or refrigerate in a tightly covered container for up to 3 days.

Makes: 2 cups