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Salsa – another attempt to beat the system . . .

We love Tostitos Salsa but, good grief; it is now $4.99 for a large jar at W/D, so came up with this copycat recipe:

3 cans of diced tomatoes with green chilies.
1 medium onion finely chopped and 1 green pepper also finely chopped.
1 medium jalapeno or small Serrano finely chopped.

This will make the equivalent of about two large commercial jars.

The canned tomatoes are always on sale at W/D for a buck each and the onion, and peppers are chump change.

REALITY: I am lazy and we go through a lot of this stuff so usually buy pre-chopped onions and peppers in the frozen food isle, and instead of handling the jalapenos will just use a dash, or two, or three, or four . . . of hot sauce.

In homage to Tostitos, they make the best chips and I usually buy their multi-grain “scoops.”

Eager to hear if you have any better modifications?

Having said the above, I have a recipe in my file for those who want strictly fresh:

Pico de Gallo

2 ripe medium tomatoes (about 12 ounces)
¼ C finely chopped white onion, or to taste
12 fresh cilantro sprigs, thick stems removed, remaining stems and leaves finely
chopped (about ¼ cup)
1 medium jalapeño or small Serrano, finely chopped (about 1½ tablespoons), or
to taste

Juice of 1 lime, or to taste
1 t olive oil (optional)

Core the tomatoes and cut them in half. Gentle squeeze out most of the seeds, and cut the tomatoes into ¼-inch (no longer) dice.

Toss the diced tomatoes, onions, cilantro, and jalapeno together in a mixing bowl.

Add the salt and lime juice, then stir in oil, if using.

Let sit for a few minutes.

The salsa can be made and kept at room temperature for up to 4 hours – no longer – before serving.

Stir and taste again before serving.

A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 
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