Pico de Gallo // Blended Salsa

Two salsas, one post, zero onion tears. Whether you want a chunky Pico de Gallo, or a smooth blended salsa, ONOIN Jalapeño Lime is the shortcut that makes both happen in under 10 minutes. The jalapeño heat, the lime brightness, and the fresh onion flavors are all in one jar. Instead of dicing onions, mincing jalapeños, and squeezing lime separately, you just stir or blend everything together. Fresh, vibrant, and completely no chop necessary. 

Pico de Gallo and salsa both call for raw, diced onion and fresh jalapeño, which normally means more than 10 minutes of knife work and very watery eyes. ONOIN Jalapeño Lime replaces both with one ingredient that's already pre-cooked and balanced.

1. For pico: combine diced tomatoes, ONOIN Jalapeño Lime, and a pinch of salt. Toss well. 
2. Let sit 5–10 minutes to draw out juices and meld flavors (optional but recommended). 
3. For salsa: add mixture to a blender and pulse 3–5 times for a semi-smooth texture; season to taste. 
4. Serve with chips, tacos, bowls, or eggs. Best the day it’s made.

Pro Tips:

• For pico de Gallo: dice the tomatoes small and pat dry on a paper towel so the salsa isn't watery.
• For blended salsa: a quick pulse in the blender keeps the texture.
• Taste and adjust salt at the end. Tomato acidity varies.
• Make pico de Gallo at least 15 minutes ahead of serving to the flavors meld.

Skip the knife work entirely. Shop ONOIN Jalapeño Lime.