Freezer Salsa - cooking recipe

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

Preparation

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.
*NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.