Five-Alarm Salsa
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounce |
tomato purée (passata)
canned, undrained |
|
| 2 | each |
green chili peppers
seeded, minced, or 1/2 cup chopped canned green chili peppers |
*
|
| ½ | cup |
white onion
or yellow onion, finely chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
tomato purée (passata)
canned, undrained |
|
| 2 | each |
green chili peppers
seeded, minced, or 1/2 cup chopped canned green chili peppers |
*
|
| 118 | ml |
white onion
or yellow onion, finely chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
lime juice
|
|
Directions
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.
