Freezer Salsa

Freezer Salsa

3/4 cup chopped onion
1/3 cup chopped sweet red pepper
1 to 2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1/4 cup olive oil
12 plum tomatoes, peeled, seeded and chopped (about 6 cups)
3 cans (6 ounces each) tomato paste
1/3 cup lime juice
1/3 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon basil (I use dried)

1. In large saucepan, saute the onion, red pepper and garlic in oil for 5 minutes.  Stir in the remaining ingredients and bring to a soft rolling boil.  Cover, reduce heat and boil for 20-30 minutes, stirring occasionally.  Cool completely.
2. Spoon into freezer containers.  Cover and freeze for up to 3 months.  Make sure you stir before serving your thawed salsa.

*you can use green pepper in place of the red pepper if you don't like red.  You can also add celery to the recipe, but in our house, we don't like celery.  If you want to add the celery, add 1/4 - 1/2 cup.