Servings – 8 (about 1/4 cup)
8 ounces tomatoes, seeded, small dice (If tomatoes are not in season, you’re better off using canned.*) – $1.69
3 ounces red onion, small dice – $0.50**
3 cloves garlic, minced – $0.15
1/8 bunch cilantro, chopped (or to taste) – $0.05***
1 piece jalapeno pepper, chopped fine – $0.33
lime juice (a few drops) – $0.01****
1/8 – 1/4 tsp cumin (or to taste) – $0.10
salt and pepper to taste – $0.05
Total for recipe – $2.88 or $0.36 per serving
Calories: 18.4 Fat: .01 Protein: .75
Combine all ingredients and gently toss. Adjust seasonings and refrigerate.
*Rotel has tomatoes with the chiles already in ’em, but Muir Glen organic tomatoes work fine. Red Gold are also good. Rotel and Red Gold can be bought already petit diced, but Muir Glen is typically large dice. For any kind of tomatoes, 1 can will work (the 10-14 ounce can, as the weight includes the juice). Drain tomatoes of the juice, reserving the juice. Chop them to your liking. Add a couple teaspoons juice back in to bring the salsa together. The rest of the juice you can reduce down on the stove top to be used for pizza sauce or tomato sauce enhancers later. Price reflects canned.
**The longer this sits in the fridge, the more the onion flavor takes over. If you’re going to keep it around for a few days, (and I do), best thing to do is to chop the onions and keep them to the side. You can add them as needed.
***I don’t love cilantro, and can rarely find a use for it after this recipe. It does add a dimension of flavor to the pico, though. If you don’t love it, you can omit it, or you can buy those little packets they have at the store where it’s preserved in oil, and just use that as needed. I’ve also read that you can cover the leaves in water and freeze them in ice cube trays. I’ll let you know how that works out.