| 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 |
tb |
Lime juice |
INSTRUCTIONS
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 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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