Freezer Salsa

14 ingredients
3 steps

Ingredients

  • 3/4 cup chopped onion
  • 1/2 cup finely chopped celery
  • 1/3 cup sweet red peppers or 1/3 cup green pepper, finely chopped
  • 1 -2 jalapeno pepper, seeded and finely chopped*
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 12 plum tomatoes, peeled, seeded and chopped (about 6 cups)
  • 3 (6 ounce) cans 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

Directions

  1. 1
    In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender.
  2. 2
    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.
  3. 3
    *NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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