/05

Five Alarm Salsa

Source: Salsa Recipes

1 28-ounce can whole tomatoes-tomato puree, undrained
2 Fresh hot green chili peppers-seeded and minced,-or 1/2 cup chopped canned green-chili peppers
1/2 cup Finely chopped white or yell-onion
2 garlic cloves; minced
2 tbsp 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.