---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Five-Alarm Salsa
  Categories: Sauces, Mexican, Salsa
       Yield: 1 servings
  
       1 x  -Dottie Cross TMPJ72B               1 x  -chili peppers
 	    1 ea 28-ounce can whole tomatoes	   1/2 c  Finely chopped white or
      yell
       1 x  -tomato puree, undrained            1 x  -onion
       2 ea Fresh hot green chili pepper        2 ea Garlic cloves; minced
       1 x  -seeded and minced,                 2 tb Lime juice
       1 x  -or 1/2 c chopped canned gre   
  
   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. Source: “An Edible Christmas”(A Treasury of Recipes of the
   Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
  
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