Pico de Gallo

• 10 Roma tomatoes
• 3 medium onions
• 3 large cubanella peppers (mild)
• serrano or jalapeno hot peppers (amount to taste)
• 1 bunch cilantro
• 2 fresh limes
• ¼ cup sugar
• ½ tsp Ancho chili powder
• ½ tsp mild chili powder*
• ½ tsp fresh finely-ground black pepper
• 1 tsp salt

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.