Place the previously Fire-Roasted Tomato halves into a blender and pulse gently until you reach the desired diced consistency for the salsa. Then pour the tomatoes into a stock pot. See the recipe for the Fire-Roasted Tomatoes below.
Wash and seed the bell and jalapeno peppers. *** Be sure to wear gloves when handling the jalapeno peppers to avoid direct contact with the seeds which could cause intense burning to your eyes and skin. Then chop all the peppers into large chunks. (This can also be done the day before and stored in a plastic bag to save time)
Peel the Vidalia Onion and chop into large chunks. (This can also be done the day before and stored in a plastic bag to save time)
Add the chopped chunks of peppers and onions to a food processor and pulse them gently until you reach the desired diced consistency. Pour the diced peppers and onions into the stock pot with the tomatoes. Mix them all together with a large spoon.
Add the remaining ingredients: salt, tomato paste, fresh lime juice and chopped cilantro to the stock pot. Continue mixing until all the ingredients are well combined.
Bring everything to a boil. Then reduce the mixture to a simmer until it becomes very thick.
Next, ladle the salsa into warm canning jars. Seal with warm lids and tighten the rims. See Canning Tips below.
Set in a cool spot on old newspapers with ample space between the jars. Listen for the tell-tale 'PING' sound that lets you know the vacuum has taken and the jars are properly sealed.
An hour or two later, label the jars with the name and date prepared.
Store the sealed jars of salsa in a cupboard or cool spot until ready for use. Canned salsa will last for 12 months in storage. However, once the canned seal is opened, it must be refrigerated.