---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FIVE-ALARM SALSA
  Categories: Sauces, Tex-mex
       Yield: 1 servings
  
       1 ea 28-ounce can whole tomatoes
            -tomato puree, undrained
       2 ea Fresh hot green chili pepper
            -seeded and minced,
            -or 1/2 c chopped canned gre
            -en chili peppers
     1/2 c  Finely chopped white or yell
            -onion
       2 ea Garlic cloves; minced
       2 tb 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.
  
 -----