Cut the tomatoes, green pepper, onion, and jalapeno peppers and add to the slow cooker.
Add the tomato paste, cumin, Kosher salt, sugar, and juice from the lime mix together
Cook for 3 to 4 hours on high or 5 to 6 on low. Once the ingredients have been cooked use an immersible blender and blend the vegetables until well blended.
Continue to cook after the salsa has been blended for another 30 minutes uncovered.
Once the salsa is done cooking, place in a large airtight container and cool. Refrigerator until chilled before serving.