| 1 | tb | White vinegar |
| 1 | tb | Plus 1 teaspoon chef Paul Prudhomme's Magic Pepper Sauce |
| 1/4 | ts | Ground dried arbol chile peppers |
| 1 | ts | Light brown sugar |
| 1/4 | ts | Ground cumin |
| 3 | | Medium-size tomatoes; peeled and chopped, about 2 cups |
| 3/4 | c | Onions; diced into 1/4-inch pieces |
| 1/4 | c | Bell pepper; diced into 1/4-inch pieces |
| 1/4 | c | Celery; diced into 1/4-inch pieces |
| 1/2 | ts | Minced fresh garlic; about 1/2 clove |
| 1 | tb | Minced fresh ginger |
| 2 | tb | Minced fresh poblano chile peppers |
| 2 | tb | Mined fresh serrano chile peppers |
| 2 | tb | Minced fresh Anaheim chile peppers |
| 1 | | Minced fresh bird's eye or Thai chile pepper; optional; use if you like your Pico de Gallo very hot |
