| 3 tablespoons vegetable oil |
2 1/4 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1 cup thinly sliced yellow onion |
1/4 cup |
$0.79 per pound
|
$0.05 |
| 3 cloves garlic, thinly sliced |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 2 cups diced tomato |
1/2 cup |
$1.99 per pound
|
$0.33 |
| 1 medium jalapeno, diced |
1/4 jalapeno |
$1.99 per pound
|
$0.02 |
| 1 cup dry white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 2 tablespoons butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1 teaspoon kosher salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle |
2 tablespoons |
n/a
|
|
| 2 medium avocados, peeled and sliced |
1/2 avocados |
$1.25 per item
|
$0.62 |
| 2 tablespoons fresh lime juice |
1 1/2 teaspoons |
$1.49 per 15 fluid ounces
|
$0.02 |
| 2 tablespoons freshly chopped cilantro leaves |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| Total per Serving |
$1.89 |
| Total Recipe |
$7.57 |
Suggestions?