1 28-ounce can whole tomatoes -- tomato puree, undrai
2 Fresh hot green chili pepper -- seeded and minced,
1/2 c chopped canned gre -- en chili peppers
1/2 C Finely chopped white or yell -- onion
2 Garlic cloves -- minced
2 Tbsp Lime juice| 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.