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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe came from a Country Woman Magazine, unfortunately I didn't make note of what issue or who sent it in. You can add one jalapeno, seeded if you want the heat. For some reason it won't show that you can use either sweet red pepper or green pepper. My husband really loves this salsa! Prep and Cooking times are just estimates. Ingredients:
3/4 cup onion, finely chopped |
1/2 cup celery, finely chopped |
1/3 cup sweet red pepper, 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 1/2 teaspoons salt |
1 teaspoon dried basil |
Directions:
1. In a large saucepan, saute the onion, celery, peppers, and garlic in oil for 5 minutes or until tender.
2. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. Soon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.
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