INSTRUCTIONS

Pico De Gallo -
Step 1 - Prepare the vegetables. Core the tomatoes and dice into small pieces, about 1/4-inch. Discard the jalapeno stems, then finely dice. For less spice and heat, remove seeds and white ribs. Roughly chop the tender stems and leaves of cilantro; discard woody stems. Trim the ends and remove the papery outer layer from the onion. Dice into small pieces, about 1/4-inch.
Step 2 - In a bowl, combine the vegetables in accordance with your preferred taste. We recommend starting with tomatoes, then adding a little chopped onion, cilantro, and jalapenos until you find your preferred balance and ratio of each.
Step 3 - Season with salt and freshly squeezed lime juice, working with a little at a time and increasing to your preferred taste.
Step 4 - As the pico de gallo sits, more juices will be released. Be sure to toss again before serving. Store in the refrigerator and consume within 2 days.

Salsa - 
Step 1 - Prepare the vegetables. Core the tomatoes and dice into small pieces, about 1/4-inch. Discard the jalapeno stems, then finely dice. For less spice and heat, remove seeds and white ribs. Roughly chop the tender stems and leaves of cilantro; discard woody stems. Trim the ends and remove the papery outer layer from the onion. Dice into small pieces, about 1/4-inch.
Step 2 - In a food processor or blender, combine the vegetables in accordance to your preferred taste. We recommend starting with tomatoes, then adding a little chopped onion, cilantro and jalapenos until you find your preferred balance and ratio of each. Add 1 roughly chopped clove of garlic, if desired. Season with salt and fresh squeezed lime juice, working with a little at a time and increasing to your preferred taste. 
Step 3 - Use short pulses to blend the ingredients so that you can monitor the texture. For a chunkier salsa, blend for less time. Blend longer for smoother salsa.
Step 4 - As the salsa sits, the flavors will meld. Some separation is natural. Be sure to stir before serving. Store in the refrigerator and consume within 2 days.