chili salsa

tomato salsa

Recipe for tomato salsa


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.

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