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Freezer Salsa

3/4 cup chopped onion
1/2 cup finely chopped celery
1/3 cup finely chopped sweet red or green pepper
1 to 2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1/4 cup olive oil
12 plum tomatoes, peeled, seeded and chopped (about 6 cups)
3 cans (6 ounces each) tomato paste
1/3 cup lime juice
1/3 cup white vinegar
1 tablespoon honey
1 tablespoon sugar
1-1/2 teaspoons salt

Printed from tasteofhome.com Oct 6, 2008

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Freezer Salsa cont.

1 teaspoon dried basil

In a large saucepan, saute the onion, celery, peppers and garlic in
oil for 5 minutes or until tender. Stir in the remaining
ingredients; bring to a boil. Reduce heat; cover and simmer for 20
minutes, stirring occasionally. Cool completely. Spoon into
freezer containers. Cover and freeze for up to 3 months. Stir before
serving.

Yield: about 6 cups.