Recipe - Five-Alarm Salsa

1 28ounce can whole tomatoes
tomato puree, undrained
2 Fresh hot green chili pepper
seeded and minced,
or One half cup chopped canned gre
en chili peppers
One half cup Finely chopped white or yell
onion
2 Garlic cloves; minced
2 tablespoon 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.