Pico de Gallo
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Makes about 3 cups. Great with chicken, carne asada (beef), pork, even
sea food. I like it on top of eggs in the morning.

2 jalapeno peppers, finely chopped
2 yellow chili peppers, finely chopped
1 sm Bermuda onion, finely chopped
1 sm yellow onion, finely chopped
3 tomatoes, finely chopped
1 tbsp chopped fresh cilantro
1/2 tsp garlic powder
1/2 tsp salt
Juice of 2 limes

Remove seeds and veins from peppers, unless you enjoy really hot
foods. Combine jalapeno peppers, chili peppers, onions, and tomatoes
in a non-metal bowl; mix well. Stir in remaining ingredients. Cover;
chill until ready to serve.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Feb. 2001