For Pico de Gallo

1. Prep Vegetables: Dice the tomatoes, onion, and jalapeño into small, uniform pieces.
2. Combine Ingredients: In a mixing bowl, combine the diced tomatoes, onion, jalapeño, and chopped cilantro.
3. Add Lime Juice: Squeeze the lime juice over the mixture.
4. Season: Add salt to taste, ensuring even distribution.
5. Mix Well: Stir until all ingredients are thoroughly combined.
6. Taste and Adjust: Check seasoning and adjust lime juice or salt if necessary.
7. Chill: Let it sit for at least 10 minutes before serving to allow flavors to meld.

For Roasted Salsa

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Ingredients: Cut the tomatoes, onion, and jalapeños in half. Peel the garlic cloves.
3. Arrange on Baking Sheet: Place the tomatoes, onion, jalapeños, and garlic on a baking sheet, cut side up.
4. Coat with Oil: Drizzle with olive oil and sprinkle cumin, then season with salt.
5. Roast: Roast in the oven for 20-25 minutes, or until the vegetables are softened and slightly charred.
6. Blend Ingredients: Allow the roasted mixture to cool slightly. Then, blend until desired consistency is reached.
7. Taste and Adjust: Check flavors and adjust salt or cumin if necessary.
8. Garnish: Optionally, stir in chopped cilantro before serving.