Five-Alarm Salsa

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.