I like this one, from Mark Miller's "The Great Salsa Book"
1/4 cup Virgin olive oil
1 Tablespoon Virgin olive oil
2 Pounds Roma tomatoes, -- blackened
1/2 onion -- peeled and chopped
4 teaspoons roasted garlic -- finely minced
1/2 cup cilantro leaves -- minced
4 whole chipotle chiles en adobo -- chopped
1/4 cup red wine vinegar
1 teaspoon sugar
Heat a tablespoon of olive oil in a saute pan over medium heat until lightly smoking. Add the onion, and saute until carmelized, about 10 minutes. Transfer the onion, half the blackened tomatoes and garlic to a food processor or blender, and pulse until finley chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
Peel, seed and chop the remaining pound of tomatoes and fold in together with the remaining 1/4 cup olive oil, vingar, salt and sugar.
I probably make pico de gallo more than any other, though