Chunky Pico de Gallo

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Prep time: 25 minutes
Makes: About 3 cups
Cost of recipe: about $3.50

This recipe is from Kimberly Morales.

• Ingredients:

½ red onion

1 small bunch cilantro (15 sprigs)

5 medium tomatoes, ripe but firm

¼ teaspoon crushed garlic

¼ teaspoon sea salt

1 tablespoon freshly squeezed key lime juice (regular lime is fine; do not use lemon juice

1/8 teaspoon ground black pepper

Dashes of cumin (optional)

Pinch of cayenne pepper (optional)

• Instructions:

Gently rinse veggies and tomatoes and pat dry. Dice onion so that your pieces are about ¼ inch and put in a large bowl. Finely chop cilantro, leaves and stems, and add to onion (the stems have even more flavor than the leaves and offer a nice texture). Core the tomatoes and chop them coarsely, so that each piece is ½ inch to ¾ inch. Add the tomatoes and all the juice to the rest of the veggies along with garlic, salt, lime juice, pepper, cumin and cayenne; mix.

Check for seasonings and adjust accordingly, keeping in mind that this is not supposed to be salty. The salt should be used only to bring out the flavors of the tomato, onion and cilantro; you should be tasting them and the lime juice more than the salt.

Make ahead of time and chill, covered, in the fridge for a more enhanced flavor, stirring together before serving.

Serve with chips or on top of quesadillas or burritos (recipe at right). Store leftovers in a jar or plastic container and use later to top anything you can imagine.

• Per ½ cup without chips: 27 calories; 1 gram protein; 6 grams carbohydrates; trace fat; 0 cholesterol; 109 milligrams sodium; 1 gram fiber; 3 grams sugar; 11 percent calories from fat.