Pico De Gallo From The Garden For A Crowd - cooking recipe

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

Preparation

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