Jalisco Salsa

• 2 white onions, fine diced
• 2 bell peppers, fine diced
• 2 roma tomatoes, chopped
• 2 poblano peppers, diced
• 2 jalapenos, diced
• 4 serrano chilies, fine diced
• 2 nopales, diced (nopalitos are tender cactus pieces)
• 5 garlic cloves, smashed
• 7 ounces Huitlacoche, drained (corn mushrooms)
• 3 tablespoons cilantro, diced
• 2 limes, fresh
• 1 lemon, fresh
• 1 (15 ounce) can pinto beans

1. Clean all fresh ingredients and drain very well all canned ingredients to eliminate vinegar taste.
2. Dice, chop, or slice everything to your own tastes. Some salsas are very uniform and liquid. Others are very coarse or chunks with little extra liquids. Prepare for yourself.
3. Put all into a glass bowl. Squeeze the limes and lemons into the mixture to marinate the salsa. Cover and refrigerate overnight.
4. Before serving, drain part off excess liquid, add the beans and let sit a few minutes. Serve with chips of choice.

white onions, bell peppers, roma tomatoes, peppers, jalapenos, serrano chilies, nopales, garlic, cilantro, lemon, pinto beans

Taken from www.food.com/recipe/jalisco-salsa-350228 (may not work)