FREEZER SALSA

Ingredients

• ​2 cans (28 oz/796 mL each) diced tomatoes
• 1 can (13 oz/369 mL) tomato paste
• 2 tbsp canola oil
• 4 cups chopped red onions
• 1/3 cup finely chopped garlic
• 2 cups chopped red bell peppers
• 1/2 cup finely chopped seeded jalapeno peppers
• 1/2 cup white balsamic vinegar
• 1 cup chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1 tbsp packed golden brown sugar
• 1 tbsp salt
• 2 tsp red pepper flakes
• 1/2 tsp grated lime peel

Directions

1. Combine tomatoes and tomato paste in a large bowl; set aside.
2. Heat oil in a large deep non-stick frypan over medium heat. Add red onions and sauté for 2 minutes.
3. Add garlic and cook, stirring, for 1 minute.
4. Add red peppers and sauté for 2 minutes.
5. Add jalapeno peppers and cook, stirring, for 30 seconds. Remove from heat and stir in vinegar.
6. Add red onion mixture to tomato mixture and stir to combine. Stir in cilantro, lime juice, brown sugar, salt, red pepper flakes and lime peel; cool slightly.
7. Spoon salsa into freezer containers and freeze for up to 4 months.
8. Thaw salsa in refrigerator. Thawed salsa may be refrigerated for up to 4 days.