Five-alarm Salsa

Title: FIVE-ALARM SALSA

Categories: Sauces, Tex-mex

Yield: 1 servings

1 ea 28-ounce can whole tomatoes

-tomato puree, undrained

2 ea Fresh hot green chili pepper

-seeded and minced,

-or 1/2 c chopped canned gre

-en chili peppers

1/2 c Finely chopped white or yell

-onion

2 ea Garlic cloves; minced

2 tb Lime juice

In a medium saucepan, bring all the ingredients to a

simmer over medium- 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 chile 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. --