Farm-To-Table Pico De Gallo - cooking recipe

Ingredients

4 Roma (plum) tomatoes, diced
1 cup diced onion
1 carrot, peeled and chopped
1/4 cup fresh cilantro leaves, or to taste
3 small jalapeno peppers
2 green chile peppers
1/4 large poblano chile
1 lime, juiced
1 tablespoon chopped garlic
1 teaspoon sea salt

Preparation

Mix tomatoes and onion in a bowl.
Process carrot, cilantro, jalapeno peppers, green chile peppers, poblano chile, lime juice, and garlic in a food processor to your preferred texture; add to tomato mixture and stir. Season the mixture with sea salt.
Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.