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Wearing rubber gloves, seed, core and finely chop jalapeno peppers to make 5 cups
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Start the water bath so it will be ready when you are
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In large heavy non-aluminum pot, combine jalapenos, tomatoes, Cubanelle peppers, onions, vinegar, red and yellow peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to boil, stirring often
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Reduce heat to medium-low; simmer, stirring often; once bubbles appear simmer-boil for 30 minutes, testing texture (ours was ready after barely 20 minutes of boiling)
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Stir cilantro (coriander) into salsa; start canning
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Using funnel and ladle, fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) head space; cover with prepared lids
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Use a strainer to capture cups of salsa; top each jar with juice (otherwise, you will have too much juice in the jar)
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Screw on bands until resistance is met; increase to fingertip tight only
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Boil jars in boiling water canner for 20 minutes; transfer jars to rack
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Let cool for 24 hours checking that lids curve downward; refrigerate any that do not and use within 3 weeks
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Refrigerate after opening
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You will have a good litre and a half or two of sauce left: makes and excellent base for a vichyssois