In a large stockpot add tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, and salt. Stir well. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 10 minutes until slightly thickened.
Sterilize pint jars and ladle hot salsa into hot jars. Leave ½ inch headspace. Be sure to remove air bubbles by placing a plastic knife down the side of each jar. Add salsa as needed to adjust headspace. Wipe rim clean and center warm lid on jar. Tighten band to secure lid but be sure to not over tighten.
Process in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Store in a cool, dark place.