Five-Alarm Salsa

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Title: Five-Alarm Salsa
Categories: Sauces, Mexican, Salsa
Yield: 1 servings

1 x -Dottie Cross TMPJ72B 1 x -chili peppers
1 ea 28-ounce can whole tomatoes 1/2 c Finely chopped white
or yell
1 x -tomato puree, undrained 1 x -onion
2 ea Fresh hot green chili pepper 2 ea Garlic cloves; minced
1 x -seeded and minced, 2 tb Lime juice
1 x -or 1/2 c chopped canned gre

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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