Pico De Gallo from the Garden for a Crowd

This is bright, fresh and right out of the garden! If you like it thicker add tomato sauce or paste. I usually mix 4 ounces of tomato sauce with 4 tablespoons of tomato paste to get a thicker salsa for hubby, but use as much or as little as you like. Serve with tortilla chips. Hope you try this for your next party!

• Ready In: 4 hrs 30 mins
• Serves: 24
• Yields: 1/2 gallon

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. 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. Mix in a large bowl with a wooden spoon and pour into plastic containers. Do not process - this is a fresh salsa.
3. Store in the refrigerator for 3 or 4 hours before serving. Refrigerate leftovers.