Salsa for canning or freezer

YUMMY recipe I got from Diane!!

WE LOVE IT!!!

12 cups chopped tomatoes, skinned
10 cups chopped onions (I JUST USED 10 LARGE ONIONS RATHER THAN MEASURE THEM - I BLENDED THESE IN THE BLENDER)
2 bunches cilantro
8 cups chopped green peppers(I DID CHOP AND MEASURE THESE-LEFT IN ALL SEEDS)
16 oz. diced green chiles(3 small cans or 2 large)(I HAD 3 SMALL CANS)
16 oz. diced jalapenos(3 small cans or 2 large)(I USED 4 to 6 LARGE FRESH JALAPENOS-AND LEFT IN ALL OF THE SEEDS-COULD POSSIBLY ADD ONE MORE???-)
10 cloves garlic, minced(I USED THE GARLIC IN A JAR)
1 cup vinegar
1/2 cup sugar
1/2 cup salt
2 tsp. pepper
2 tsp. onion powder
2 TBSP. cumin
1 gallon can tomato paste (111 oz. can)(BOUGHT THIS AT COSTCO $3.95)
1 gallon water
*add more water, if needed, to get right consistency.(I ADDED ABOUT 5 ADDITIONAL CUPS AFTER THE GALLON - I KEPT IT PRETTY THICK, I LIKE IT REAL THICK)

Mix together and pour into pint bottles.
Pressure at 6 lbs. for 20 minutes.(WE PRESSURED AT 10LBS for 10 min.)
or
Water bath pints 30 minutes/ Quarts for 40 minutes.
You can also freeze the salsa, it tastes great!