Should add to that previous post, in terms of Pico De Gallo, just make it on your own, way easier. I just make mine with tomato, jalapeno, red onion, cilantro, and season with lime and kosher salt. One thing a lot of people miss on though, is that if you dont remove the "pith" of the peppers and tomato (the whitish part on the inside of the skin) you will end up with mush. This is where all the moisture of the vegetable (or in the case of tomatoes, the fruit) is contained, as soon as it sits with salt on it for like half an hour you'll end up with soup. Just shave it down as far as you can and go for an extremely fine dice and you will be all good.