Classic Red Tomato Salsa

Classic Red Tomato Salsa

3 large, very ripe tomatoes, cored and diced small
1/2 cup tomato juice
2 Red hot cherry peppers, seeded and minced (leave seeds in for more heat)
1 medium red onion, diced small
1 medium garlic clove, minced or pressed through a garlic press
1/2 cup fresh cilantro leaves
1/2 cup juice from
6 large limes
Salt

Mix all of the ingredients, including salt to taste, together in a medium bowl. Refrigerate the salsa in an airtight container to blend the flavors, at least 1 hour and up to 5 days.

Pico de Gallo

Pico de Gallo

2 Large ripe tomatoes, finely diced
1 Garlic clove, finely chopped
2 Red hot cherry peppers, finely diced
1/4 cup finely diced white onion
2 Tbs. chopped cilantro
Salt
Juice of 1 lime or 2 tsp. apple cider vinegar

Combine the tomatoes with their juices, garlic, chiles, onion, cilantro, and 1/4 tsp. salt in a bowl. Add the lime juice and taste for salt. Let stand 20 minutes or so before serving. If you want to make it ahead of time wait until right before serving to add the cilantro.