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LOCATION: Recipes >> Preserving >> Salsa 04

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FIVE-ALARM SALSA

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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