MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Five-Alarm Salsa
 Categories: Salsas, Dips
      Yield: 1 Servings
 
      1 x  -Dottie Cross TMPJ72B
      1 ea 28-ounce can whole tomatoes
      1 x  -tomato puree, undrained
      2 ea Fresh hot green chili pepper
      1 x  -seeded and minced,
      1 x  -or 1/2 c chopped canned gre
      1 x  -chili peppers
    1/2 c  Finely chopped white or yell
      1 x  -onion
      2 ea Garlic cloves; minced
      2 T  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. Source: "An
  Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena
  Chalmers. Reformatted by: CYGNUS, HCPM52C
 
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