for tomato salsa
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.
Spicy hot salsa