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10150 posts
Joined: Dec 19, 2005


Posted to Thread #4 at 5:05 pm on Dec 22, 2005


3/4 cup chopped onion
1/2 cup finely chopped celery
1/3 cup finely chopped sweet red or green pepper
1 to 2 jalapeno peppers, seeded and finely
3 garlic cloves, minced
1/4 cup olive oil
12 plum tomatoes, peeled, seeded and chopped
(about 6 cups)
3 cans (6 oz each) 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

In a large saucepan, sauté 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. Yield: about 6 cups.

*NOTE: When cutting or seeding hot peppers,
use rubber or plastic gloves to protect your
hands. Avoid touching your face.

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain

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