Mexican Salsa

30 roma tomatoes 3 jalapenos 1 large onion 12 garlic cloves 1 cup cilantro or coriander leaf 2 chipotle chilies Thanks to Rich at work for all the free tomatoes!!!!! This turned out too hot for me, makes 7 cups I would use 1/2 of the chilies I put up and canned most of it by simmering the final salsa for 15 minutes, then packing into jars in a water bath for 15 minutes. I also added the juice of one lime for more acidity for the canning process.
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