I have to warn ya the way I make this , it is pretty hot, well that is what most people think, I think it is a little hot.
I start out with 7 cans dice tomatos
1 bundle cilantro, use only the leaves,( No stems)
4 bundles green onions
1 can chilplote peppers
1 tea spoon brown sugar
1 1/2 table spoon garlic pw
1 table spoon cumin
Peppers to taste
I use a whole jar of bananna peppers
about 5 cups of sliced Jap's
4 jalpenero peppers

only run half the cilantro through the processor and cut up the rest into fine pieces
cut up about half the green onion into fine pieces and cut up the rest into about 2 inch pieces that you will run through the food processor.
I use the cans of diced tomatos combined with the other ingred. in order to process them in the processor.
save 2 o 3 cans of diced tomatos to just lightly pulse in the processor.

Well I see a few of you have looked at it , have any of you made it.

Sounds good. Here's mine:

10 ROMA TOMATOES CHOPPED
½ ONION (YELLOW OR VIDALIA) CHOPPED
1 GREEN PEPPER CHOPPED
1 JALAPENO (NO SEEDS OR MEMBRANE) CHOPPED
1 TIGHT HANDFUL OF CILANTRO, CHOPPED
JUICE OF 1 LIME
DRIZZLE OF OLIVE OIL
SALT AND PEPPER TO TASTE
2 TSP. SOUTHWESTERN SEASONING
1 SMALL CAN WHITE SWEET CORN, DRAINED
1 CAN BLACK BEANS, DRAINED

I don't think it's as hot as your's, but really tasty. You have to use those scoops chips to get a little bit of everything...

This is really close to what I normally make. Although, over here I can't get canned chipotle, only dried, which I wasn't sure how they would turn out. I reconstituted them and threw them in. Was good, but not the same as canned chipotles, but still hot. An A+ recipe and maybe not for the recreational salsa fan; good amount of heat. Real ones will like it though...