Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Sauces, Tex-mex

  4. Yield: 1 servings

  5. 1 ea 28-ounce can whole tomatoes

  6. -tomato puree, undrained

  7. 2 ea Fresh hot green chili pepper

  8. -seeded and minced,

  9. -or 1/2 c chopped canned gre

  10. -en chili peppers

  11. 1/2 c Finely chopped white or yell

  12. -onion

  13. 2 ea Garlic cloves; minced

  14. 2 tb Lime juice

  15. In a medium saucepan, bring all the ingredients to a

  16. simmer over medium- heat, then cook for 5 minutes.

  17. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water

  18. bath for 5 minutes. Remove from the water and cool at

  19. room temperature. Note: The canned chili peppers will

  20. make a milder salsa than if you use fresh chile After

  21. opening, you can extend the salsa (and mute the heat a

  22. little) by stirring in a cupful

  23. of minced bell peppers or thawed corn kernels. A

  24. tablespoon or so of chopped

  25. coriander leaves adds a nice fillip. Makes about 2

  26. pints. --


Send feedback