1
Cut stem end off of Roma Tomatoes and make an "X" in the skin on the other end and place in a microwave safe bowl, add a couple tablespoons of water and cover with plastic wrap. Microwave on high about 2 minutes, until tomatoes are softened and skins come off easily. Discard skins and set aside.
2
Put garlic, jalepeno, spices, Maggi Seasoning and lime juice in the work bowl of a 6 cup food processor with the chopping blade, and pulse a couple times until the garlic and jalepeno are minced.
3
Add canned tomatoes and pulse about 3 times.
4
Add Roma tomatoes, onion, and cilantro and pulse until the onion is at desirable size- 1/4 inch or so.

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Nutrition Facts
Serving Size 1 Quarts 825g Recipe makes 2 Quarts) The following items or measurements are not included below: Mexican tomato sauce
Calories 222
Calories from Fat 13		(5%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1739mg		72%
Potassium 1986mg		56%
Total Carbohydrate 53.2g		17%
	Dietary Fiber 11.6g	46%
	Sugars 28.9g
Protein 7.2g		14%
Vitamin A 2535mcg		50%
Vitamin B6 1.1mg		53%
Vitamin B12 0.0mcg		0%
Vitamin C 125mg		209%
Vitamin E 0mcg		2%
Calcium 199mg		19%
Iron 3mg		20%
how is this calculated?

Easy Food Processor Salsa II