In a large heavy-bottomed stockpot, combine the prepared tomatoes, peppers, hot peppers, tomatillos, cilantro, garlic, vinegar, cumin, and salt. Stir and bring to a boil. Reduce to a simmer and stir occasionally to ensure no sticking on the bottom of the pot. Continue to cook 25-40 minutes until the salsa is reduced slightly and thick.
To thicken, stir in up to 12 ounces of tomato paste and cook an additional 5 minutes.
Remove from heat and pour into prepared sterilized pint jars, leaving ½ inch headspace.
Wipe the rims of the jars and fit with a lid and ring.
Place in prepared water bath and process for 20 minutes, adjusting for altitude.
When finished, remove from the water bath and cool on a rack for at least 12 hours.