Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 28-ounce can whole tomatoes
-tomato puree, undrained
2 ea 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 ea 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. 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.

Browse by categories