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| RECIPE FOR FIVE-ALARM SALSA |
Title: Five-Alarm Salsa
Category: Sauce-condm Mexican
Serves: 1
Ingredients:
| 1.00 | ea | 28-ounce can whole tomatoes | | 1.00 | x | -tomato puree, undrained | | 2.00 | ea | Fresh hot green chili pepper | | 1.00 | x | -seeded and minced, | | 1.00 | x | -or 1/2 c chopped canned gre | | 1.00 | x | -chili peppers | | 0.50 | c | Finely chopped white or yell | | 1.00 | x | -onion | | 2.00 | ea | Garlic cloves; minced | | 2.00 | T | Lime juice |
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.
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