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)
- 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.
- Spoon into freezer containers. Cover and freeze for up to 3 months. Make sure you stir before serving your thawed salsa.