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 oz each) tomato paste
1/3 cup lime juice
1/3 cup white vinegar
1 Tablespoon honey
1 Tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon dried basil
Cilantro
In a large saucepan, sauté 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.
*NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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 oz each) tomato paste
1/3 cup lime juice
1/3 cup white vinegar
1 Tablespoon honey
1 Tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon dried basil
Cilantro
In a large saucepan, sauté 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.
*NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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