Seed and chop fine the jalapeno peppers (and for Heaven's sake wear rubber gloves!!!) to make 1 cup.
Combine jalapeno's, tomatoes, Cubanelle peppers, onions, vinegar, sweet peppers, garlic, tomato paste, sugar, salt, paprika, and oregano in large heavy non-aluminum sauce pan and bring to boil.
Reduce heat to medium-low; simmer, stirring often for 1 hour or until thickened. To test for thickness place 1 tbsp salsa on plate and tilt plate; salsa should flow smoothly in one stream.
Add coriander and cook for 5 minutes.
Just before bottling add lime juice and stir.
Pour into hot sterilized canning jars leaving 1/2-inch headspace. Seal with prepared lids and screw on bands. Process takes about 2 hours with two people and produces about 22 cups of salsa.