Five-alarm salsa
Yield: 1 servings
Ingredients:
- 1 x -Dottie Cross TMPJ72B 1 x -chili peppers
- 1 ea 28-ounce can whole tomatoes 1/2 c Finely chopped white or yell
- 1 x -tomato puree undrained 1 x -onion
- 2 ea Fresh hot green chili pepper 2 ea Garlic cloves; minced
- 1 x -seeded and minced
- 2 tb Lime juice
- 1 x -or 1/2 c chopped canned gre
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. Reformatted by: CYGNUS HCPM52C
