Texas Pico de Gallo

Recipe from: Jerry Warthan <jgwarthan@link.com>
Servings: Makes about a quart of finger lickin good to the last bite.

2 10 oz Diced Tomatoes with Green Chilies
1 4.5 oz Diced Green Chilie
1 7 oz Salsa Cerea 
3 Green Jalapenoes
2  Chipolte (Dried)  Jalapenoes
4 to 8 Pickled Japalenoes (Pick your temperature)
3 red Chilies
2 chipolte (dried)
4 large tomatoes
4 roma tomatoes
1 red onion
1 to 2 yellow onion
cilantro, 1-2 cups before chopping
Lemon juice
Lime juice

If you use a blender, don't pulverize everything. Leave it kinda chunky.  Let set for a couple of hours at a room (cool) temp. Refrigerate overnite.  Salt can be added to taste, for a different taste try sea salt, but don't use too much.