In a medium mixing bowl, combine all of the ingredients, except the tortilla chips.
Garnish the salsa with additional fresh cilantro and serve with the tortilla chips. Cover and store the salsa in the refrigerator for up to 2 weeks. Makes 2-3/4 cups.
Because the chili peppers contain volatile oils that can burn your skin and eyes, wear plastic gloves when working with them. If your bare hands touch the chili peppers, be sure to wash your hands thoroughly with soap and water.