Put the fresh romas through a victorio strainer to make sauce.
Finely grind the onions, half the garlic and half the jalapenos in a food processor.
Place the sauce, the ground onions, garlic and jalapenos along with the salt and granulated garlic in a large kettle. Slowly boil for 2 - 3 hours until the sauce is really thick.
Mince the other half of the garlic and finely dice the other half of the jalapenos. Add them, along with the fresh cilantro, to the sauce just before processing. I use half pints and pints. It boils down to about 12 cups of sauce. Process in water bath or steam canner following instructions from a canning book.