Five-Alarm Salsa Recipe
Ingredients:
- 1 28-ounce can whole tomatoes -- tomato puree, undrai
- 2 Fresh hot green chili pepper -- seeded and minced,
- 1/2 c chopped canned gre -- en chili peppers
- 1/2 C Finely chopped white or yell -- onion
- 2 Garlic cloves -- minced
- 2 Tbsp Lime juice
Directions:
- In a medium saucepan, bring all the ingredients to a simmer over
- medium-low heat, then cook for 5 minutes. Spoon the salsa into hot,
- sterilized jars and attach the lids. Process the jars in a boiling water
- bath for 5 minutes. Remove from the water and cool at room temperature.
- Note: The canned chili peppers will make a milder salsa than if you use
- fresh chiles.
- After opening, you can extend the salsa (and mute the heat a little) by
- stirring in a cupful of minced bell peppers or thawed corn kernels. A
- tablespoon or so of chopped coriander leaves adds a nice fillip. Makes
- about 2 pints.