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