This fresh salsa is sometimes known as 'tale of the rooster'. I think it must be because of the lovely colors. You can vary the hottness of this receipe by adding more jalepenos or less, but this is, by definition, a VERY hot salsa.
- Coarsely chop the jalepenos (food processor is best).
- Add the onion; coarsely chop.
- Leave the jalepenos and onions in the bowl.
- Cut each tomato into four pieces and chop.
- Pour into bowl; stir in seasonings.
- Chill at least two hours before serving; overnight is better.
- Before serving, pour off liquid.
- Liquid can be used to season Mexican dishes.
This is exactly how I make my Pico de Gallo. I never measure, but I used your measurments and it came out just how I like it!