6 ripe tomatoes, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium red onion, finely chopped
2 cloves garlic, minced
1-2 jalapeño peppers, seeded and finely chopped (optional for heat)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
1 tablespoon olive oil
1 teaspoon sugar (optional, to balance acidity)

6 ripe tomatoes, finely chopped 1 green bell pepper, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 medium red onion, finely chopped 2 cloves garlic, minced 1 -2 jalapeño peppers, seeded and finely chopped (optional for heat) 1/4 cup fresh cilantro, chopped 1 tablespoon olive oil 1 teaspoon sugar (optional, to balance acidity)

Prepare the Tomatoes: Begin by washing the tomatoes thoroughly. Remove the cores and finely chop them. For a smoother salsa, you can remove the skins by blanching the tomatoes in boiling water for a minute and then plunging them into ice water.
Chop the Vegetables: Dice the green, red, and yellow bell peppers, ensuring they are all roughly the same size for even texture. Finely chop the red onion and mince the garlic.
Mix the Ingredients: In a large mixing bowl, combine the chopped tomatoes, bell peppers, red onion, and garlic. Add the finely chopped jalapeño peppers if you like your salsa with a bit of heat.
Add Seasonings: Add the chopped cilantro, lime juice, salt, and pepper to the bowl. Drizzle with olive oil and sprinkle in the sugar if you’re using it.
Combine and Adjust: Mix all the ingredients thoroughly until well combined. Taste the salsa and adjust the seasonings as necessary. If the salsa is too thick, you can add a bit more lime juice or a splash of water to reach your desired consistency.
Chill and Serve: Let the salsa sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve with tortilla chips, tacos, or as a topping for your favorite dishes.