Step 1

Put the Roma tomatoes, fire roasted tomatoes, onion, jalapeños and garlic in the slow cooker.

Step 2

Cook on high for 3 hours, the tomatoes will look like they exploded, and the vegetables will be mostly soft.

Step 3

In 2 batches (or one if it fits) scoop the items and juices from the slow cooker into your blender or food processer, and add the cilantro (tear off the big chunk stems and discard, some stems are ok).

Step 4

Place the lid on. Pulse until salsa is the consistency you would like.

Step 5

Pour into a large serving bowl or whatever container you want to store the salsa in. Add the salt to taste, juice of the lime, and the sliced green onion, stir.

Step 6

Chill for at least 3 hours before serving. Serve with tortilla chips