| 4 | Roma Tomatoes, Red, Ripe |
| 2 | Oranges, Large, Peeled, Diced |
| 1 | Vidalia onion, large, Chopped |
| 2 | Jalapeno Chile, lrg., seeded, chopped |
| 2 t | Lime juice fresh |
| 1/4 cup | Orange juice fresh |
| 3 | Splenda packets |
| 1 t | Cilantro chopped, fresh |
| 1 tsp. | Salt |
Bring small saucepan of water to boil. Blanch tomatoes 30 seconds, then rinse with cold water. Peel and chop tomatoes. Place all ingredients in a large bowl and stir until mixed thourougly. Allow to stand at room temperature for one hour. Mix and serve. Refrigerate any unused salsa
Serve with baked tortila chips.