6 medium-size tomatoes, chopped fine
3/4 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup finely sliced green onions
6 garlic cloves, minced
2 tsp cider vinegar
2 tsp fresh lemon juice
2 tsp olive oil
1 1/2 tsp minced jalapeno pepper (more or less according to your taste)
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp cayenne pepper
Baked tortilla chips for serving, if desired
In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.
Note: I like this with my pinto beans.