Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      28 ounce can  whole tomatoes
                        - tomato puree -- undrained
   2                    fresh hot green chili pepper
                        - seeded and minced
                        - or 1/2 c chopped canned gre
                        - chili peppers
     1/2  cup           finely chopped white or yell
                        - onion
   2                    garlic cloves -- minced
   2      tablespoons   lime juice

Preparation:

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.