tomato salsa

• 2 Tbsp olive oil 

• 1 medium onion, finely chopped 

• 1-1/2 stalks of celery, minced 

• 2 Tbsp chilli 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 for the tomato salsa 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 tomato salsa into two 1-cup freezer containers and let cool. You can keep the tomato salsa in the freezer for at least 6 months. Thaw the tomato salsa refrigerator before using.