Combine green tomatoes, onions, green bell peppers, salsa mix, jalapeno peppers, garlic, cilantro, lime juice, and Worcestershire sauce in a large pot over medium-low heat. Cook, stirring occasionally, until most of the liquid has evaporated, 1 to 2 hours.
Ladle hot tomato mixture into clean pint jars. Let cool to room temperature, about 1 hour. Seal and refrigerate.