Drain most the juice from the tomatoes in a colander over a bowl to reserve the juice.
Coarsely chop the onion and the jalapeno, removing the seeds and ribs (unless you like a super spicy salsa…then leaver them in) and place them in the bowl of a manual food process along with some cilantro leaves. Process them to a small dice and pour into a medium sized mixing bow. Or you can chop them all the old-fashioned way with a knife on a cutting board.
Add one can of the tomatoes, the chipotles, and salt to the manual food processor and chop to the desired consistency, depending on how chunky you like your salsa. Add to the mixing bowl and process the second can of tomatoes. If you don’t have a manual food processor, just buy the petite diced tomatoes.
Combine all of the tomatoes and the veges together and stir, adding back in some of the reserved tomato juice if you would like a saucier salsa. Taste to see if you think it needs more salt or heat from the chipotles