Five-Alarm Salsa

Course : Dips
Serves: 1
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28 ounces whole tomatoes - tomato puree -- undrained
2 medium fresh hot green chili pepper - seeded and minced - or 1/2 c chopped canned green chili peppers
1/2 cup finely chopped white or yellow onion
2 cloves garlic -- minced
2 tablespoons lime juice

Preparation / 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.

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