tomato purée (passata)
green chili peppers
seeded, minced, or 1/2 cup chopped canned green chili peppers
or yellow onion, finely chopped
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.