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.