Ingredients (Makes 34 servings)
1 (28 oz) can petite diced tomatoes
4 stalks celery
1 green pepper
1 (4 oz) can chilies
1 (7 3/4 oz) can jalapeno wheels
1 (12 oz) can tomato paste
4 tbsp cider vinegar
2 tbsp brown sugar
3 tbsp lemon juice (or the juice of one lemon or lime)
1 tsp chili pepper
1 tsp paprika
1 tsp oregano
1/2 tsp pepper
1/2 tsp cilantro
1/2 tsp basil
Place celery and peppers into a food processor. Pulse.
Add remaining ingredients. Process until of desired consistency.
To preserve, ladle into glass jars, leaving significant headroom. Do NOT cover. Freeze. Add cover. Keep frozen. Remove several hours before needed to thaw.
Nutrition Facts: Serving Size-1/4 cup, Calories 29, Calories from Fat 4, Total Fat 0.4g, Saturated Fat 0.1g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 16mg, Total Carbohydrates 6.5g, Dietary Fiber 2.0g, Sugars 4.1g, Protein 1.1g, Vitamin A 27%, Vitamin C 21%, Calcium 1%, Iron 4%