Tomato Salsa (Freezer)
Ingredients
- 2 Tbs. olive oil
- 1 medium onion, finely chopped
- 1 1/2 stalks celery, minced
- 2 Tbs. Serrano chilies, seeded and chopped (wear rubber gloves)
- 1 clove garlic
- 4 medium tomatoes, seeded and quartered
- 3 Tbs. chopped fresh cilantro
- 2 Tbs. lime juice
- 1 tsp. mild honey
- 1 tsp. chopped fresh basil ( 1/2 tsp. dried)
- 1/4 tsp. ground cumin
- 1/4 tsp. chili powder
Directions
Heat oil in a heavy skillet. Add the onion, celery, chilies, and garlic. Sauté for 5 minutes or until soft. Add tomatoes, cilantro, lime juice, honey, basil, cumin, and chili powder. Bring to a boil, cover, and reduce heat. Simmer 15 minutes (fish out tomato skins as mixture cools). Ladle into two 1-C. freezer containers and let cool. Cover and chill overnight in the refrigerator. Label the containers; freeze for up to 3 months. To use, thaw in refrigerator. Yield: 2 C.
Source: The Big Book of Preserving the HarvestÂ
