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Note 1 You can adjust the heat.
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One jalapeno seeds and veins removed will be fairly mild.
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2 with seeds and veins, will be medium.
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Substituing Serrano peppers will increase the heat since the Serrano chili is about 3 times hotter than a jalapeno.
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The lime should be peeled like an orange.
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You will be using the pulp and seeds (since they're small.
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But if this seems like too much lime, cut the amount in half.
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In my region of the country, people like the lime flavor) In a food processor (or high speed blender), mix the chili peppers, garlic, lime, and some of the juice from the canned tomatoes.
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Blend until your mixture is almost pureed.
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Chop the tomatoes and onions fine.
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The Roma tomatoes are used because they are nice and firm, the sweet onions are used because they add sweetness without sugar.
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The Mexican style canned tomatoes are used because they have the correct seasoning in them already.
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Chop the cilantro as finely as you can.
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(Big chunks of cilantro take away from the Salsa's appeal).
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Mix all the ingredients together, including the reserved tomato liquid, and refrigerate covered for 1 hour (this allows the flavors to blend).
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Serve with warm tortilla chips.
