Tomato Salsa

     2 tablespoons olive oil
     1 medium onion finely chopped
     1 1/2 stalks of celery, minced
     2 tablespoons serrano chiles, seeded and chopped
     1 clove of garlic
     4 medium tomatoes, seeded and quartered
     3 tablespoons chopped fresh cilantro
     2 tablespoons lime juice
     1 teaspoon mild honey
     1 teaspoon chopped fresh basil
     1/4 teaspoon cumin and chili powder

Heat the oil in a heavy skillet. Add the onion celery, chiles, and garlic. Saute for about 5 minutes or until soft. Add the tomatoes, cilantro, lime juice, honey, basil, cumin, and chili powder. Bring to boil, cover and reduce the heat. Simmer for about 15 minutes. (Fish out the skins as the mixture cools.) Ladle into two 1 cup freezer containers and let cool. Cover and chill overnight in the refrigerator. Label the containers; freeze for up to 3 months. To use, thaw in the refrigerator.

This recipe is take from: "The Big Book of Preserving the Harvest" by Carol W. Costenbader.

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