Tomato Salsa
2 Tbsp olive oil
1 medium onion, finely chopped
1-1/2 stalks of celery, minced
2 Tbsp serrano peppers, seeded and chopped
1 clove of garlic
4 medium tomatoes, seeded and quartered
2 Tbsp lime juice
1 tsp mild honey
1 tsp chopped fresh basil or 1/2 tsp dried
3 Tbsp chopped cilantro
1/4 tsp ground cumin
1/4 tsp chili powder
Heat the oil in a skillet and add the onions, celery, peppers, and garlic.
Saute until soft, about 5 minutes. Add the other ingredients, bring the
mixture to a boil, cover and reduce the head, and simmer for 15 minutes. You
should be able to pick out the tomato skins as the mixture cools. Ladle the
salsa into two 1-cup freezer containers and let cool. You can keep the salsa
in the freezer for at least 6 months. Thaw it in the refrigerator before
using.
(
geocities.com/green_cache)