Pico De Gallo from the Garden for a Crowd

Secret Agent's Note:

This is bright, fresh and right out of the garden! If you like it thicker add tomato sauce or paste. I usually mix 4 ounces of tomato sauce with 4 tablespoons of tomato paste to get a thicker salsa for hubby, but use as much or as little as you like. Serve with tortilla chips. Hope you try this for your next party!

• Total Time: 4 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 4 hrs

Ingredients:

Serves: 24

Yield: 0.5 gallon

• 8 cups tomatoes , seeded, chopped and drained
• 2 tablespoons garlic , minced
• ¼ cup parsley , chopped fine
• ¼ cup cilantro , chopped fine (more to taste)
• 1 red onion , chopped fine
• ½ 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

Directions:

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.

Reviews

[Montana Heart Song]

This is good! I did not have parsley, just dried cilantro flakes so I did soak them in a little water mixed with some ground cumin. I saved the reserved tomato juice for another dish also. Easy. I do use limes and the juice of limes in many recipes. I liked the use of the brown sugar and especially the taste! Thanks for posting.