Margo's Blue Ribbon Chipotle Salsa

Ingredients:

• 1 lb. roma tomatoes, quartered                    
• 1/4-1/2 of a white onion (depending on your taste)
• 3 cloves garlic, peeled                           
• 2 lg. jalapeno peppers, halved                    
• 2 Serrano peppers, halved                         
• juice from 1 lime                                 
• 2 cans (14 oz) HEB chipotle diced tomatoes        
• 1/2 bundle of fresh cilantro                      
• salt & pepper to taste                            

Directions:

1. In a blender or food processor, combine the garlic, onion and peppers. Pulse until ingredients begin to blend.
2. Add 1 can of the diced tomatoes, and blend until all contents are finely chopped.                             
3. Add cilantro and roma tomatoes and blend.                                                                     
4. Add remaining can of diced tomatoes, lime juice, salt and pepper. Blend well.                                 

Notes:

The HEB diced tomatoes come in a several different varieties. I personally like the fire-roasted as well. These can be changed up to vary the final flavor. You can also vary the heat of the salsa by removing some or all of the spines and seeds from the peppers.