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Five-Alarm Salsa

Recipe

Title:

Five-Alarm Salsa

Categories:

Sauces, Mexican, 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

Directions

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.
9. Source: "An Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena Chalmers.
10. Reformatted by: CYGNUS, HCPM52C

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