Pico De Gallo From The Garden For A Crowd

• 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

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.

tomatoes, garlic, parsley, cilantro, red onion, white onion, scallions, green bell pepper, chives, peppers, olive oil, brown sugar, salt, lime, tomato sauce, tomato paste

Taken from www.food.com/recipe/pico-de-gallo-from-the-garden-for-a-crowd-385139 (may not work)