Chop tomatoes, heat to boiling. Reduce heat to a slow simmer. Simmer for about 1 hour.
Add onions, garlic and chipotle peppers with the adobo sauce. Simmer for about 30 minutes.
Add bell peppers, lime juice, salt and cumin. Simmer again for another 30 minutes, or until it is the consistency you prefer.
Add parsley and oregano. Continue to simmer for another 10 minutes.
If canning, wash and sterilize jars, pack salsa into hot jars, leaving 1/2" headspace. Attach lids. Process for 20 minutes in water bath canning pot. Allow to cool to room temperature. Check seal after 24 hours. Any lids that flex up and down must be stored in the refrigerator. Store in a cool, dry place.
****I would call this salsa hot, I know one of my sons would say it is medium. It is too hot for my husband. Spicy heat is a relative term. Start with less chipotle in adobo and the chipotle peppers, cook it and then cool down a little bit and try it to test for desired heat level.****For a less chunky salsa, process the tomatoes in a food processor before cooking them down!NOTE: I am a terribly fond of cumin. So for some palates this may be a lot of cumin. I had a reader comment that she would halve it next time. So perhaps start with 2 tablespoons and then taste. Add more as needed for your tastes!Makes 6 pints.