---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Five-Alarm Salsa
 Categories: Sauces, Tex-mex
      Yield: 1 servings
 
     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.

  Reformatted by: Cygnus, HCPM52C

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