28 oz Can whole tomatoes,
-tomato puree, undrained
2 Fresh hot green chili peppers
-seeded and minced -OR-
1/2 c Canned chopped green chili
-peppers
1/2 c white or yellow onion;
-finely chopped
2 cl Garlic; minced
2 tb Lime juice
In a medium saucepan, bring all the ingredients to a simmer over
medium- 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.
