Pico De Gallo - cooking recipe

Ingredients

8 roma tomatoes, finely diced
1 bunch green onion, thinly sliced
3 jalapeno peppers, finely diced
1 cubanelle pepper, finely diced
1 anaheim chili, finely diced
2 tablespoons chicken bouillon (Maggi powder)
2 ounces lime juice
2 tablespoons dried cilantro

Preparation

Dissolve chicken bullion in heated lime juice.
Add all ingredients together and toss. The longer it sets, the better the flavors blend. The bullion, lime juice and cilantro measurements are estimated. Adjust to your own tastes.
Optional: Depending on how hot you like it, you may add 1/2 to 1 extremely finely chopped habanero or bonnet pepper. **Use caution when working with the peppers or you will regret it later. Try to use gloves.