4 med. tomatoes, 1 1/2 lbs.
1/2 c. finely chopped onion
1/4 c. finely chopped green pepper
1/4 c. olive oil
6 jalapeno peppers, finely chopped
2 tbsp. red wine vinegar
1 tsp. mustard seed
1 tsp. coriander seed, crushed
1 tsp. salt
Dash pepper

Combine above and cook over low heat. Dissolve 1 tablespoon cornstarch in water. Add to hot salsa to thicken. Pour into glass jars leaving half inch head space and freeze when cooled.