Ingredients
3/4 cup chopped onion1/2 cup finely chopped celery1/3 cup finely chopped sweet red or green pepper1 to 2 jalapeno peppers, seeded and finely chopped3 garlic cloves, minced1/4 cup olive oil12 plum tomatoes, peeled, seeded and chopped (about 6 cups)3 cans (6 ounces each) tomato paste1/3 cup lime juice1/3 cup white vinegar1 tablespoon honey1 tablespoon sugar1-1/2 teaspoons salt1 teaspoon dried basil
Preparation
In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender.
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.
