Description

This bundle provides the quintessential ingredients for preparing pico de gallo or salsa for your next Tex-Mex inspired meal. With just a handful of fresh, local and organic ingredients, you can create a flavorful crunchy garnish for all varieties of tacos & burritos, in addition to topping nachos, chile con queso, and even baked potatoes. Toss your ingredients in a blender for a smoother texture perfect for chips and dip, huevos rancheros, or simmering with your favorite protein. For a sweet, tropical twist, try adding chopped pineapple or mango and enjoy a savory meets sweet flavor bomb.

Click over to the Recipe tab for cooking instructions.

Includes:

• 1 lb avg Tomatoes
• 1/4 lb avg Jalapeno Peppers
• 1 bunch Cilantro
• 2 count Persian Limes
• 1 Yellow Onion

You will need:

• Salt
• Pepper (optional)
• Garlic (optional)

Hands on Time: 10 minutes; Total Time: 10 minutes

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What's inside

Organic Persian Lime (2 ct) - Default: 1 - Max: 1
Organic Yellow Onion (1 count) - Default: 1 - Max: 1
Organic Jalapeno Peppers, 1/2 lb - Default: 1 - Max: 1
Organic On the Vine Tomatoes, 1 lb - Default: 1 - Max: 1
Organic Cilantro, 1 bunch - Default: 1 - Max: 1

RECIPE

Includes:

• 1 lb avg Tomatoes


• 1/4 lb avg Jalapeno Peppers


• 1 bunch Cilantro


• 2 count Persian Limes


• 1 Yellow Onion

You will need:

• Salt


• Pepper (optional)


• Garlic (optional)

Hands on Time: 10 minutes; Total Time: 10 minutes

PICO DE GALLO INSTRUCTIONS

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 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.
STEP 3  Season with salt and fresh 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 INSTRUCTIONS

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.

Enjoy!

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