03Drain and immediately cover with cold water and some ice cubes and let sit for a few minutes.
04Remove skins and discard.
05Remove stem core and discard.
06Cut tomatoes into small chunks.
07Using 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.
08Bring mixture to a boil.
09On medium-high heat, cook for about 5 minutes stirring frequently.
10Adjust spices and Jalapeno peppers to taste.
11Prepare 4- pint size canning jars by washing in soap and water, then rinsing in hot water.
12Preheat oven to 300 degrees F.
13Place washed jars upside down on oven rack and heat for 15 minutes.
14Prepare snap lids by boiling them in water for about 5 minutes.
15Fill 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.
16Wipe jar rims very clean to remove any stickiness.
17Place snap lids, then screw bands just until finger tight.
18Prepare a canner and bring water to boil.
19Place jars in canner rack and immerse in water.
20Process for 10 minutes.
21Remove jars from canner and place on a towel, then cover with another towel until cooled.
22Jars are sealed when lids"pop" and are concave (turned downward).