Sana Anna Salsa

This is my homemade salsa concoction I canned 15 pint jars today. I'm planning on doing 15 more jars tomorrow. I made this salsa to not only eat with chips but to use in soup, chili, stew, pouring over rice and as a topping on fish and chicken.
The reason I call this Sana Anna Salsa, is because that was a nick name my mom use to call me when I was little.
Here is the recipe:
This amount makes 15-18 pint jars.
Process each batch in a water bath canner for 15 min. You should be able to get 5 to 6 jars per canner load depending on the size of your canner.
and leave a 1/2" head space in each jar.
20 Large Tomatoes aprox. 12 lbs.
2-3 Jumbo size Sweet yellow onions like (Walla Walla)
7 Large Green Bell Peppers
two 6oz. cans of Hunt's 100% natural tomato paste
1/4 c. apple cider vinegar
2 Tbsps. granulated sugar
4 tsps. garlic Salt
5 tsps. ground cumin
6 Tbsps. chile powder
1 tsp. red pepper flakes
2 Tbsps. course salt
1 tsp. Cayenne Pepper
1 lime (squeeze it and use all the juice and the zest. the zest is the outer peel shredded finely. Shred first then squeeze.)
2 fat bunches of fresh cilantro, washed and spun dry in a salad spinner, then chopped.
Directions:
Wash all produce well. Process tomato's, onion's and bell peppers in a vita mix on low speed or in a food processor until vegetables are finely chopped.
In a very large enamel pot, place chopped veggies, and all the rest of the ingredients (except cilantro, which will be added last) mix well and bring to a boil. Turn heat down and simmer for about 2 min. Take pot off burner and add chopped cilantro. Stir well. Then fill jars with salsa within 1/2" from rim. Place hot lids on jars and screw down the lids (hand tighten.) Do not over tighten. Process in water bath canner for 15 min. per batch.