| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Sauces, Tex-mex |
1 |
Servings |
INGREDIENTS
| 1 |
|
28-ounce can whole tomatoes |
|
|
tomato puree undrained |
| 2 |
|
Fresh hot green chili pepper |
|
|
seeded and minced |
|
|
or 1/2 c chopped canned |
|
|
gre |
|
|
en chili peppers |
| 1/2 |
c |
Finely chopped white or yell |
|
|
onion |
| 2 |
|
Garlic cloves, minced |
| 2 |
T |
Lime juice |
INSTRUCTIONS
In a medium saucepan, bring all the ingredients to a simmer over
mediumheat, 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 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.
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”