Dice all tomatoes and set aside to drain in a wire colander.
Finely chop onion and bell peppers, and place in large serving bowl.
Remove seeds from hot pepper, slice and place in food processor along with cilantro and garlic cloves; chop in processor till finely ground (but not pureed), and place into serving bowl with onions and bell peppers.
Add drained tomatoes, and all other remaining ingredients (except tortillas and oil) to serving bowl. Blend well and set aside in fridge.
Heat oil over high heat in a heavy pan (I use a cast iron skillet).
Quarter tortilla shells, and carefully add a few at a time to hot oil . Fry for 2-3 minutes, or until very crisp. Promptly remove and place in a paper towel lined container to drain excess oil.
This is best when served while chips are still warm, however, the salsa is even better the next day (if there's any left!).