Boil water in canner. Keepjars and lids in simmering water until ready for use but do not boil.
Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in sugar, cilantro, cumin, oregano, thyme and Gourmet Salt Blends salt. Reduce heat and simmer 5 minutes.
Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles by running a spatula around the inside of the jar. Wipe rim with a damp paper towel. Place lids and bands and adjust until fit is fingertip tight.
Process for 20 minutes, adjusting for altitude. Remove jars and set on a clean dish towel cool. Check lids for seal after 24 hours.