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Home -> On the Side -> Salsas
Ingredients (view qty in metric system instead) 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 Directions 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. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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