Five-alarm salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | -Dottie Cross TMPJ72B |
| 1 | each | 28-ounce can whole tomatoes tomato puree, undrained |
| 2 | eaches | Fresh hot green chili pepper seeded and minced, or 1/2 c chopped canned gre chili peppers |
| ½ | cup | Finely chopped white or yell onion |
| 2 | eaches | Garlic cloves; minced |
| 2 | tablespoons | Lime juice |
Directions
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