There are 3 parts to Salsa Roja that ultimately come together in a large skillet: (1) the cooked part, (2) the blender part and (3) the chopped part.  First, start the cooked part.  Cover 3 whole tomatoes and the 3 jalapenos with water and boil for 20 minutes.  Remove from heat.  While the tomatoes and peppers are boiling, set up the Blender Bowl and the Chopped Bowl.  Put the vegetable oil in a large skillet over high heat.  Puree the contents of the Blender Bowl in a food processor.  Pour the blended mixture into the hot oil in the skillet.  Add salt and pepper to taste.  Next, drain and puree the cooked tomatoes and jalapenos and add them to the skillet.  Finally, stir the contents of the Chopped Bowl into the skillet, allow to boil for 1 minute, then remove from heat.  Allow to cool for a few minutes, then season with cider vinegar and salt.  If the salsa tastes too hot, you can add canned chopped tomatoes at this point.