Prep Time: 20 minutes
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped English cucumber
21/2 cups chopped tomatoes on the vine, seeded, about 3-4 tomatoes
4 large garlic cloves, minced
1-2 fresh jalapenos, seeded and finely chopped
1/2 bunch of cilantro, chopped
1 lime, juiced
1) Combine all the ingredients together in a large bowl. Season with salt and pepper to taste.
2) Cover and refrigerate for at least 30 minutes up to overnight. Taste for salt and acidity before serving.
To remove the seeds from the tomatoes: Cut the tomato in half lengthwise and using a small spoon, scoop out the seeds and pulp.
Refrigerate leftovers in an airtight container for up to 3-4 days.