Freezer Salsa

Core tomatoes; cut shallow "X" on bottoms. In batches, plunge into large pot of boiling water for 1 to 2 minutes, until skins just start to split. Remove with slotted spoon and cool in cold water, refreshing water as necessary to keep cold. Drain.

Peel tomatoes and slice in half crosswise. Gently squeeze out seeds and juice, discarding or straining juice for another use. Coarsely chop seeded tomatoes and place in large sieve; gently press to extract as much juice as possible without mushing tomatoes. Transfer to large bowl.

In small skillet, heat oil over low heat; add hot pepper and garlic. Cover and cook, stirring often, for 10 to 12 minutes, until garlic is softened and flavours are blended. Stir in onions.

Add onion mixture to tomatoes and gently stir. Stir in lime juice, salt and pepper. Serve immediately or transfer to airtight containers to freeze. Store in freezer for up to 3 months. To use, thaw in refrigerator, then drain off excess.