Tomato Salsa
 
2 Tbsp  olive oil
1 medium  onion, finely chopped
1-1/2 stalk  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. 
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 
salsa into two 1-cup freezer containers and let cool. You can keep the salsa 
in the freezer for at least 6 months. Thaw it in the refrigerator before 
using. 
 
 
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(ID: 80483) Mirror: rec.food.recipes: Fri, Sep 13, 2002


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