I started out planning to make this salsa recipe. As so often happens, though, I found myself making a change here and a change there. When I finished, I decided I really liked this as a fresh pico de gallo. It made a huge amount, but I'll take some to the next potluck. I imagine you could reduce the recipe by halving or quartering it.
Pico de Gallo
8 quarts peeled, diced tomatoes
2 heads of garlic, minced
1/2 pound various hot peppers, finely chopped
1-1/2 c. chopped cilantro
1/4 c. ground cumin
2 T. salt
Peel tomatoes by putting them (in batches) in boiling water for 1 minute, then placing them in cold water. The skins will slip right off. Squeeze each tomato a bit to release the juice and seeds. (You can save the juice/seeds to use in soups if you'd like.) The pico de gallo will be thicker that way.
Chop the tomatoes and peppers. (Be sure to wear gloves while chopping the peppers.) I left the pepper seeds in, but if you prefer a milder taste, be sure to leave the seeds out. Combine all ingredients thoroughly.
Thanks for tomatoes, a bit of spicy zing, and cilantro!