Title: Salsa Inferno
Categories: Vegetable Mexican
Yield: 1 Servings

Makes (4) 1/2-pint jars.

4 cups peeled, seeded and chopped fresh tomatoes (about 5 large) 1 cup finely chopped red or white onions 2 large cloves garlic, peeled and mashed 1/2 cup seeded and chopped mild green chilies 1/4 cup fresh seeded and chopped jalapeno peppers 1/4 cup chopped fresh cilantro juice of two limes, about 1/4 cup 2 tablespoons olive oil

Place all ingredients in heavy saucepan over medium heat, and cook until just boiling. Immediately pour into hot sterilized canning jars, leaving 1/2-inch head space. Seal immediately and process 30 minutes in boiling water bath. Remove and place on kitchen towels until they come to room temperature. Store vacuum-sealed up to one year in a cool, dark area.

Adapted from Gourmet Preserves, by Judith Choate; Weidenfeld and Nicolson.

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