Pico de Gallo

Cut tomatoes and onions into ¼" cubes. Cut open peppers and discard seeds and stems. Cut cubanelle peppers into ¼" pieces, and hot peppers into ⅛" pieces. Remove and chop leaves from cilantro. Mix tomatoes, onions, peppers, and cilantro. Add juice from two limes, salt, pepper, sugar, and chili seasonings. Mix and let sit overnight. Before serving, strain out and discard liquid using colander.

*Note: The best brand of mild chili powder to use can be obtained mail-order from the "Santa Fe School of Cooking & Market".