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    Nutrition Info . . .

    VitaminsA, B3, C, P
    MineralsSilicon, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 ea 28-ounce can whole tomatoes

    2. 1 x -tomato puree, undrained

    3. 2 ea Fresh hot green chili pepper

    4. 1 x -seeded and minced,

    5. 1 x -or 1/2 c chopped canned gre

    6. 1 x -chili peppers

    7. 1/2 c Finely chopped white or yell

    8. 1 x -onion

    9. 2 ea Garlic cloves; minced

    10. 2 T Lime juice

    Instructions Jump to Ingredients ↑

    1. In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes.

    2. Spoon the salsa into hot, sterilized jars and attach the lids.

    3. Process the jars in a boiling water bath for 5 minutes.

    4. Remove from the water and cool at room temperature.

    5. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles.

    6. 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.

    7. A tablespoon or so of chopped coriander leaves adds a nice fillip.

    8. Makes about 2 pints.


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