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Title: Five-Alarm Salsa
Yield: 1 Serving

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

Instructions

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

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Preparation Time: 0:00

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