Ressipy

by Cari Beatty

Ingredients

• 1/4 medium onion
• 2 cloves garlic
• 1/2 bunch cilantro
• 2 jalapeños, stemmed and cored
• 1/2 tsp salt
• 1 tsp apple cider vinegar
• 2 tsp lemon juice
• 6 roma tomatoes

Instructions

1. For pico de gallo:
2. Chop all vegetables. Toss with seasonings and juices.
3. For salsa:
4. In blender or food processor, puree all ingredients but tomatoes together. Add tomatoes and pulse until of desired consistency.