Peel and mince the garlic; Combine with olive oil in a small skillet and sauté over low heat until it just starts to turn color dont let it brown; For a sharper taste, garlic can be left raw, and olive oil left out (great if you love garlic).
Wash and dice the tomatoes and place in a large bowl (one that can hold 1-1/2 gallons of salsa); Wash the cilantro, and cut 3/4 of the length of the stems from the bundle.
Wash the peppers, and remove the stems; Chop the onion, peppers (with seeds and veins), and cilantro and add to the bowl.
NOTE: The previous step will make a chunky salsa, or Pico de Gallo, and is the recipe I usually make (and most people prefer it); If you want a more traditional salsa texture, or just want to save a lot of time, use a food processor to finely chop everything except the canned tomatoes.
Strain the canned tomatoes to remove most of the water; If you dont have petite diced canned tomatoes, then dice these; Add them to the bowl.
Add the sautéed garlic to the bowl.
Slice the lime in half and squeeze the juice from both halves into the bowl.
Add the vinegar.
Add 1 Tbsp of the salt, and reserve the other.
Mix well with wooden spoons and salt to taste (test by dipping with tortilla chips); The canned tomatoes contain salt and the Roma Tomatoes vary in sweetness, so this may cause variation in the right amount of salt.