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Five alarm Salsa

(1 Votes)


  • 28-ounce can whole tomatoes tomato puree, undrained
  • 2 fresh hot green chili pepper seeded and minced, or 1/2 c chopped canned
  • 1/2 c finely chopped white or yellow onion
  • 2 garlic cloves, 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. The canned chili peppers will make a milder salsa than if you use fresh chile 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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