Mexican Tomato Salsa

2 Tbsp. olive oil
2 Tbsp. fresh lime juice
1/2 c. finely chopped onions
1 tsp. honey
1/2 c. minced celery
1/4 tsp. dried coriander
2 Tbsp. minced sweet green or red peppers
2 Tbsp. minced hot chili peppers
1 clove garlic, finely chopped
1/4 tsp. cumin seeds
4 medium tomatoes, seeded and chopped
1/2 tsp. dried basil or rosemary
1/4 tsp. chili powder, or to taste

In large frying pan heat oil. Add onions, celery, sweet and hot peppers and garlic. Cook for five minutes, stirring occasionally. Stir in tomatoes, lime juice, honey, basil or rosemary, coriander, cumin seeds and chili powder. Bring to boil. Reduce heat to low; cover and simmer for 20 minutes. Makes five cups.