Are these tiny bubbles going to be the bane of my salsa?

I'm sorry if I used the wrong tag.

I was just on here asking for a tomato sauce recipe and decided to wait and can some of my fresher stuff first.

I present my Roasted Tomatillo Salsa! Now this was my literal first time canning by myself but I could have sworn I got all the bubbles out. But now as they're cooling (and im hovering like a mother hen) I noticed all four jars have little tiny bubbles in them. Im already worried I didnt tighten the rings enough and may have to reprocess anyway but I'm still holding out hope these will seal.

Thoughts?