Pico de Gallo, literally "pick of the Garden".
As a base I use water/vineager at a 10-1 ratio, just enough to eventually cover the pico. To this, I add a can of green chilie sauce, and a can of red chilie sauce. Both are very mild. For spices, I add fresh cilantro, a fair amount of salt, ground black pepper and a smidgen of cumin. Not enough to smell, just enough put some tang. Say 1/4 teaspoon in a 1/2 gallon of pico.
I mix all that up into a big bowl and start chopping. I will just give a ratio by volume, since I sometimes make gallons, but won't mess with anything less than 1/2 gallon.
2 white onions, one chopped fine, one slivered.
1 red onion, chopped fine.
2 bell peppers, chopped fine.
1 poblano, chopped medium.
8 tomatos(by volume!), sliced to less than 1/2", then quartered and quartered again.
1 stalk of celery (a bunch, not a solo stem), thin sliced, then quartered.
4 lemons, squeezed
4 limes, squeezed.
The heat:
For most of my pico, I make it mild enough that my kids can eat it, which means a typical Yankee may have issues.
1/10 serrano, fine chop.
1/10 jalepeno, fine chop or grated.
I have never had any leftover. The recipe varies every time, of course, so use what you got. Key is the base, trust me on this one. Oh yeah, it needs to "cook" for a while, I generally make it the night before and fridge it. On the boat, I put it in the sun for a couple of hours. BTW, this is alo the recipe for ceviche, just add 2 parts 3/4" cubed dolphin, tuna or wahoo, and give it 3 hours in the sun.
