Five-Alarm Salsa

Recipe Ingredients

1		Whole tomatoes- tomato puree undrained
2		Fresh hot green chili pepper
		- seeded and minced
		- or 1/2 c chopped canned gre
		- chili peppers
1/2 cup	73g / 2.6oz	Finely chopped white or yell
		- onion
2		Garlic cloves - minced
2 tablespoons	30ml	Lime juice

Recipe 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.

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