In a large pot bring water to a rolling boil.

Drop in tomatoes and scald for 2 minutes.

Drain and immediately cover with cold water and some ice cubes and let sit for a few minutes.

Remove skins and discard.

Remove stem core and discard.

Cut tomatoes into small chunks.

Using a large cooking pot, add chopped tomatoes, Jalapeno peppers, red onion, green pepper, sweet red pepper, cilantro, basil, parsley, wine vinegar, lemon juice, ground cumin and liquid honey.

Bring mixture to a boil.

On medium-high heat, cook for about 5 minutes stirring frequently.

Adjust spices and Jalapeno peppers to taste.

Prepare 4- pint size canning jars by washing in soap and water, then rinsing in hot water.

Preheat oven to 300 degrees F.

Place washed jars upside down on oven rack and heat for 15 minutes.

Prepare snap lids by boiling them in water for about 5 minutes.

Fill jars with salsa mixture to within 1/4 inch of top of jars (for head space.) Remove any air bubbles by sliding a rubber spatula between glass and salsa; re-adjust head space to 1/4 inch.

Wipe jar rims very clean to remove any stickiness.

Place snap lids, then screw bands just until finger tight.

Prepare a canner and bring water to boil.

Place jars in canner rack and immerse in water.

Process for 10 minutes.

Remove jars from canner and place on a towel, then cover with another towel until cooled.

Jars are sealed when lids"pop" and are concave (turned downward).

Wipe jars clean and lable.

Store jars in a cool, dry place.