Pico de Gallo

5 lbs (deseeded-4.5lbs) Red Ripe Tomatoes
3 large Onions, raw
1 cup cilantro (fresh)
2 Peppers - Anaheim Chile
1 bulb of garlic, approx. 10 cloves
2 Limes, Fresh, medium
Coarse sea salt to taste.

Cut in half and scoop out the seeds and loose "meat" of about half of the tomatoes, discard. Leave the seeds and meat in the other half for more flavor. Chop all into small pieces, about 1/4". Place in large bowl that has a tight fitting lid because you will want to shake it up before serving & while marinating. Dice onions into 1/4" pieces. Add to bowl. Mince garlic & cilantro. Add to bowl. Cut just the tops off the peppers & discard. Do not remove seeds or flesh since these peppers are only mildly hot. If you don't want any spice then remove the seeds and flesh. WASH YOUR HANDS IMMEDIATELY AND THOROUGHLY!!! Mince the peppers up, seeds and all. Add to bowl. Cut limes in half; using a spoon, rotate into the lime over the bowl to extract all the juice. Don't worry it pulp gets in there, it will just blend in. Add coarse sea salt by tablespoon till you reach desired taste. I use about 4 tablespoons per bowl. Place tight fitting lid on and shake gently. Place in refrigerator for a couple hours till flavors start to meld. Done when you can't wait any longer to eat it LOL.

Serving Size: Makes at least 10 servings about a cup a piece but this is only a guesstimate because it usually doesn't make it to a bowl.

Number of Servings: 10

Recipe submitted by SparkPeople user RPATTERSO9.