On a plastic cutting board cut jalapeno peppers, chop finely until you have one cup. Some recipes call for you to dispose of the seeds but we leave them. Place peppers in a canning pot
Mince the garlic, chop tomatoes, banana peppers,onions and red/yellow sweet peppers. Add all to the saucepan.
add vinegar, tomato paste, sugar and all seasonings, except coriander
bring mixture to a boil
Reduce heat to medium low, simmer stirring occasionally for about an hour. To test thickness add one tbsp onto a plate, salsa should flow in one stream. If salsa is ready add the coriander.
while salsa is simmering prepare the jars. Fill the canner about 2/3's full with hot water and bring to boil.
Wash jars and bands
a few minutes before filling jars bring a pot of water to boiling and add lids. Boil for five minutes. Turn off heat but leave lids in water till ready to use.
just before canning you may find the salsa with excess liquid which needs to be drained off slightly.
Using a funnel fill each jar with Salsa. leave about 1/4 inch. Cover with lids and screw on bands firmly
place jars on rack and lower into canner and lower into water. Pour in enough simmering water to cover lids. Bring to rolling boil for 20 minutes. Turn off heat
lift lid on edge of canner. Using Jar lifter, transfer jars to a towel lined surface. Let cool completely. Check to make sure all jars are sealed properly. Store in cool dark place. Refrigerate after opening.