Pico de Gallo

8 Plum Tomatoes
1 onion
2-4 jalapenos
1/2 green pepper
1/2 yellow pepper
1/3 cup cilantro
1 tsp salt
Lime
1 T sugar

Chop the tomatoes into small square pieces and place in a glass bowl. (lately I have been draining some of the liquid from the tomatoes). Chop onion and add to the bowl. Chop the green and yellow pepper and add. Chop the jalapeno into very fine pieces using more if you want it spicy. Remember that the seeds are what really add the heat so if you don't want it very spicy you should remove some of the seeds. If you want it spicy, really chop the seeds it will add and disperse the heat more evenly. The veggies (except the jalapenos) should be cut into small pieces that are about the same size.
Add the cilantro, salt, and sugar. Squeeze on the juice from the lime onto the mixture and stir with a non-metal spoon. It tastes best if it is given several hours to blend together before eating.

I usually make this in large quantities and then use it in other dishes, like the quesadillas.
Another good one is with rice. Just make rice like normal then while it's still hot add the pico de gallo and cheese (any kind is good I've tried mozzarella, colby/jack, or cheddar) stir it up and let the cheese melt. Very good side dish.