Main Ingredients:

See below ingredients and instructions of the sauce recipe

Cooking Preparation of the Recipe:

1 28-ounce can whole tomatoes, undrained
2 Fresh hot green chili pepper, seeded and minced
1/2 cup chopped canned green chili peppers
1/2 cup Finely chopped white or yellow onion
2 garlic cloves, minced
2 tablespoons 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.

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