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Tomato Salsa


2 Tbsp olive oil
1 medium onion, finely chopped
1-1/2 stalks of celery, minced
2 Tbsp serrano 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 in a skillet and add the onions, celery, peppers, and garlic. Sauté until soft, about 5 minutes. Add the other ingredients, bring the mixture to a boil, cover and reduce the heat, and simmer for 15 minutes. You should be able to pick out the tomato skins as the mixture cools.

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

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