Title: Five-Alarm Salsa
Categories: Sauce Mexican Salsa
Yield: 1 Servings
| 1 | | 28-ounce can whole tomatoes tomato puree, undrained |
| 2 | | Fresh hot green chili pepper seeded and minced, or 1/2 c cho |
| 1/2 | c | Finely chopped white or yell onion |
| 2 | | Garlic cloves; minced |
| 2 | tb | Lime juice |
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. Source: "An Edible Christmas"(A Treasury of Recipes of the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C