*  Exported from  MasterCook II  *
                              Five-Alarm Salsa
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces And Preserves
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    28-ounce can whole tomatoes -- tomato puree, undrai
    2                    Fresh hot green chili pepper -- seeded and minced,
      1/2                c chopped canned gre -- en chili peppers
      1/2  C             Finely chopped white or yell -- onion
    2                    Garlic cloves -- minced
    2      Tbsp          Lime juice
 In a medium saucepan, bring all the ingredients to a simmer over
 medium-low 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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