Pico de Gallo Plus

This must sit overnight to come into its full flavor, so be sure to plan ahead!

In a large bowl, combine tomatoes and onion. Mince and add the garlic. Finely chop and add the cilantro.

Split and seed the Anaheim and jalapeno peppers. Finely chop them and add them to the mix. If you can take the heat, leave the seeds in!

Core and remove the seeds from the bell peppers. Cut them into a medium dice, approximately the same size as you cut the tomatoes. (Any color combination is fine, but the more colors you use, the prettier the salsa will be.) Put the bell peppers into the bowl with the rest of the goodies.

Add the zest and the juice of the lime. Add as much black pepper as you like. Season lightly with garlic salt and kosher/sea salt. Mixt to combine.

Put some plastic wrap over the bowl. Let it sit overnight in the fridge. Adjust seasonings before serving, adding Tobasco or another type of hot sauce if you want more heat. Until the veggies get a chance to marinate together with the lime juice and the flavors begin to meld, it’s difficult to judge the amount of salt. It’s also difficult to judge the heat level until the jalapenos have had time to settle in. Sitting is key! If you’re serving with chips, it’s also a good idea to taste this with a tortilla chip before adding more sealt (because often, chips are salty!).