Our Canada - - Food For Thought -


3/4 cup chopped onion

1/2 cup finely chopped cel­ery

1/3 cup finely chopped sweet red or green pep­per

1-2 jalapeño pep­pers, seeded and finely chopped

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 tbsp. honey

1 tbsp. sugar

1 1/2 tsp. salt

1 tsp. dried basil Prep Time: 25 min­utes Cook Time: 30 min­utes + cool­ing Yields: 6 cups

1. In a large saucepan, sauté the onion, cel­ery, pep­pers and gar­lic in oil for 5 min­utes or un­til ten­der. 2. Stir in the re­main­ing in­gre­di­ents and bring to a boil. Re­duce heat, cover and sim­mer for 20 min­utes, stir­ring oc­ca­sion­ally. Cool com­pletely. 3. Spoon into freezer con­tain­ers. Cover and freeze for up to 3 months. Stir be­fore serv­ing.

Ed­i­tor’s Note: Wear dis­pos­able gloves when cut­ting hot pep­pers as the oils can burn skin. Avoid touch­ing your face. NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing ( / cup):

1 4 42 calo­ries, 2 g fat, 158 mg choles­terol, 5 g car­bo­hy­drate, 4 g sug­ars, 1 g fi­bre and 1 g protein.

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