Freezer Salsa

• 3/4 cup chopped onion
• 1/2 cup finely chopped celery
• 1/3 cup sweet red peppers or 1/3 cup green pepper, finely chopped
• 1 -2 jalapeno pepper, seeded and finely chopped*
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 12 plum tomatoes, peeled, seeded and chopped (about 6 cups)
• 3 (6 ounce) cans tomato paste
• 1/3 cup lime juice
• 1/3 cup white vinegar
• 1 tablespoon honey
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 teaspoon dried basil

1. In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender.
2. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving. Yield: about 6 cups.
3. *NOTE: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

onion, celery, sweet red peppers, pepper, garlic, olive oil, tomatoes, tomato paste, lime juice, white vinegar, honey, sugar, salt, basil

Taken from www.food.com/recipe/freezer-salsa-132776 (may not work)