Picco de Gallo

Dice all vegetables and toss to mix. Settle them into a large mixing bowl. Add just enough vinegar to come to the top of the vegetables without covering. Mix in salt, pepper, adobo, and habernero powder to taste. A good starting point is usually around 1 tablespoon each salt and pepper, 2 tablespoons adobo, and 1/3 teaspoon habernero pepper.

This mixture can be stirred and served as is, or blended to a liquid, as prefered. It does not require refrigeration, but refrigeration will keep it from becoming hotter over time.

Serve with chips.