Homemade Salsa/Pico De Gallo

• 4 lg Beefsteak-type tomatoes
• 4 lg Roma tomatoes
• 1 vidalia onion
• 4 med/lg tomatillos
• 1/4 bell pepper(whatever color)
• 2 lg jalapeno pepper
• 1 serrano pepper
• 1 anaheim pepper
• 5-10 cloves garlic
• 1/2 bushel fresh cilantro
• juice from 1 lime
• juice from 1 lemon
• dash of coarse sea salt

1. Cut the seeds and ribs from the peppers and peel the garlic.
2. Use a manual vegetable chopper (or whatever you have to get the consistency you like) to cut down all of the ingredients (about 10-15 hits on the handle...) except for the lemon and lime.
3. Add all chopped ingredients to a large bowl.
4. roll the lemon and lime while pressing them between your palm and the counter top to release the juice.
5. cut one end off of each fruit and squeeze the juice over the chopped ingredients (be sure to remove any seeds that come out), add the salt and mix well.
6. Cover with Saran Wrap and set in the refrigerator for a minimum of 20 minutes and you're all set.
7. *TIP!!! if you wear contact lenses, wear latex or some kind of gloves while preparing the peppers, even if preparing this early in the day...take my word for it, the oil from the peppers IS STILL on your hands at the end of the day when you go to take them out...that's a special kind of pain...heh.

tomatoes, tomatoes, vidalia onion, bell pepperwhatever color, jalapeno pepper, serrano pepper, anaheim pepper, garlic, cilantro, lime, lemon, salt

Taken from www.epicurious.com/recipes/member/views/homemade-salsa-pico-de-gallo-50183938 (may not work)