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.
