Pico De Gallo from the Garden for a Crowd

Ingredients

• 8 cups tomatoes, seeded, chopped and drained
• 2 tablespoons garlic, minced
• 1/4 cup parsley, chopped fine
• 1/4 cup cilantro, chopped fine (more to taste)
• 1 red onion, chopped fine
• 1/2 white onion, chopped fine
• 4 scallions, chopped fine
• 1 green bell pepper, small, chopped fine
• 1 teaspoon chives, chopped fine
• 6 jalapeno peppers, seeded and chopped fine
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• salt and pepper (to taste)
• 2 limes, juiced (use the zest from one lime as an add-in)

OPTIONAL

• tomato sauce
• tomato paste

Directions

1. 1

   Prepare tomatoes and let drain while you chop the rest of the ingredients. I cut everything by hand the first time and got a backache so use your food processor if you have one.

2. 2

   Mix in a large bowl with a wooden spoon and pour into plastic containers. Do not process - this is a fresh salsa.

3. 3

   Store in the refrigerator for 3 or 4 hours before serving. Refrigerate leftovers.