My family all love pico de gallo salsa. I always have it made in my fridge. If we are out i always hear, "when are u making more?" My son and I like it medium hot..my 10 year old grandson likes it the hotter the better. LOL, This recipe makes it medium hot so adjust the chili's to your liking. I have tried alot of ways to make it and find this way distributes the flavors best. The texture just right and you get all the flavors in one bite...It's the way we like it anyway. Enjoy!
1Using disposable gloves, cut in 1/2 and seed the peppers. I leave the seeds in 1 of the jalapenos. Place in food processor with chopping blade attachment. Add 1 of the ripest tomatoes, garlic and the juice of 2 limes. Process until very finely chopped, almost pureed (I find this distributes the peppers and garlic throughout the salsa better witout over chopping the other ingerdients)
2Cut the remaining tomatoes in 1/4's and cut onion in 1 inch pieces. Add to the food processor bowl. Add cilantro and S & P. Pulse until pico de gallo is the desired texture u like. I like it fairly small. Taste for flavor and adjust as needed.
3Serve with fresh tortilla chips. I always like to have this in my fridge for a quick snack of chips & salsa or to put on tacos, burritos, etc. I also love it on my eggs and omlettes.